Boerewors Farm Style

Ingredients for 1 servings:

• 3 tbsp coriander seeds
• 1 ½ kg beef
• 1 ½ kg pork
• 5 tsp salt
• 1 tsp, heaped black pepper, freshly ground
• 1 tsp, leveled clove powder
• 1 tsp, leveled nutmeg, freshly grated
• ½ kg bacon
• 1 cup vinegar, dark (brown vinegar)
• 90 g intestines, preferably fresh, otherwise artificial casing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Sausage from South Africa, for approx. 24 servings

Roast the coriander until it is light brown and releases a strong aroma, then roughly chop it. Cut the meat into 5 cm cubes and mix all the ingredients together, except for the bacon, vinegar, and casing. Finely chop the meat through a meat grinder (6 mm bore is ideal). Cut the bacon into 5 mm cubes and mix these with the minced meat and vinegar. Mix everything well and stuff the fresh, wet casing with the mixture. This should also be done with a meat grinder. There are standard screw-on stuffing attachments for this. Do not stuff the sausage too tightly. The sausage is traditionally rolled into a spiral. It is best to cook it on a charcoal grill at medium heat and do not expose it to direct flames. Never pierce the sausage before or during cooking, as the flavor and aroma only fully develop through the fat and juices!