Boerewors

Ingredients

• 1.5 lbs beef chuck, cut into cubes
• 1 lb pork shoulder, cut into cubes
• 1/2 lb pork back fat, cubed
• 1 tbsp whole coriander seeds
• 1 tsp whole cloves
• 1 tsp ground allspice
• 1/2 tsp grated nutmeg
• 1 tbsp black pepper
• 2 tsp salt
• 1 tbsp brown sugar
• 1/4 cup red wine vinegar
• Natural sausage casings, soaked and rinsed

Before you cook

• Chill the beef, pork, and pork fat cubes in the freezer for 30 minutes until very cold.
• Toast the coriander seeds and cloves in a dry pan over medium heat for 2 minutes until fragrant, then grind them in a spice grinder.
• Soak the sausage casings in cold water according to the package directions.

Steps

1. Grind the chilled beef, pork, and pork fat through a coarse die into a large bowl.
2. Add the ground coriander and cloves, allspice, nutmeg, pepper, salt, and brown sugar to the meat.
3. Pour in the red wine vinegar.
4. Mix the meat and spices together by hand until just combined, being careful not to overwork it.
5. Fit the sausage casing onto a sausage stuffer or funnel.
6. Feed the meat mixture into the casing in one long, unlinked coil, avoiding air pockets.
7. Coil the sausage into a spiral and secure it with a skewer.
8. Heat a grill or griddle to medium-high heat.
9. Grill the sausage coil for 8-10 minutes per side, turning once, until browned and cooked through to 160 F internally.
10. Let the sausage rest for 5 minutes before cutting into portions.