Boerewors Recipe

This boerewors recipe has been around for a long time.

2 kg (4.4 lb) prime Beef
1 kg (2.2 lb) Pork
20 g (50 ml or 10 tsp) Coriander
2 ml (½ tsp) ground Cloves
2 ml (½ tsp) ground Nutmeg
30 g (25 ml or 5 tsp) fine Salt
5 ml (1 tsp) freshly ground Black Pepper
500 g (±1 lb) Bacon
100 ml Vinegar
Casing (Pork casing is good)

To prepare coriander: (15ml produces 5ml)
1. Place in dry pan, heat and stir until light brown.
2. Grind, sieve to remove husk. Grind remainder to a fine powder. (A plastic food storage bag and a rolling pin works well.)

To make the sausage:
1. Cut meat into approximately 25mm (1 inch) cubes.
2. Let the cubed meat stand for a while to allow excess blood to drain.
3. Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well.
4. Put the prepared mixture in the refrigerator for at least 2 hours.
5. Mince all together. Do not mince it too fine - use the cutter that has ±¼ inch holes.
6. Stuff the mixture into the casing, but be careful to not overstuff.

If you've never made boerewors before, here's a more complete description on how to make boerewors.