Boerewors Karoo Style

Ingredients for 1 servings:

• 4 tbsp coriander seeds
• 3 kg beef
• 1 tsp, heaped thyme, dried
• 2 tbsp salt
• 1 ½ tsp, heaped black pepper, freshly ground
• 1 tbsp clove powder
• ½ tbsp nutmeg
• 1 ½ kg bacon
• 7 tsp dry white wine
• 1 tbsp lemon juice, freshly squeezed
• 110 g intestines, preferably fresh, otherwise artificial casing

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 15 minutes

Sausage from South Africa, for about 30 portions

Roast the coriander until lightly browned and releasing a strong aroma, then finely chop it. Grind all the spices in a mortar and pestle. Cut the meat into 3 cm strips and arrange them in layers in a bowl. Sprinkle the spices over each layer of meat. Let it chill overnight. Finely chop the meat and half of the bacon through a meat grinder (6 mm hole). Cut the remaining bacon into 5 mm cubes and mix them with the minced meat, wine, and lemon juice. 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 available for this purpose. Do not overstuff the sausage. The sausage is traditionally rolled into a spiral. It is best cooked on a charcoal grill at medium heat and do not expose to direct flame. Never pierce the sausage before or during cooking, as the flavor and aroma only fully develop through the fat and juices.