Hi Heleen. If the texture seems dense, the meat was probably ground too fine. If you grind your meat yourself, use at least a 6mm (1/4″) grinding plate and only grind the meat once. If the raw meat seems dry, did you put any water/vinegar mixture in it? For 10 lbs of boerewors, we add little over a half cup of malt vinegar (5.25 oz) and a half cup of water (5.25 oz) into the meat. If the wors is dry after braaiing, there is probably not enough fat in it. It should have 10-15% fat in it.

without the husk, husk acts as a binder but not necessary, I also ad 30ml of Worcestershire sauce and use a 100 ml Balsamic Apple vinegar mix.

Good to add all spices to meat before grinding.

Hi Ricky,

I’ll answer both your questions here… If you can’t find whole coriander, I believe that 20g of ground coriander will be fine, and I don’t believe that the husks will make much of a difference. I don’t think this is an exact science and a gram this way or that way won’t make too much of a difference. Besides, many people experiment with their recipes according to their own taste. Use 20g of ground coriander and go for it. Then you can adjust according to your own taste as you go along.

John