Ingredients

• 1.5 kg beef, minced

• 1.5 kg lean pork, minced

• 500 g spek cut in small cubes

• 25 ml salt

• 5 ml ground black pepper

• 50 ml coriander seeds

• 2 ml grated nutmeg

• 1 ml grated cloves

• 2 ml ground allspice

• 125 ml vinegar

• 50 ml Worcestershire sauce

• 200 g wide sausage casings

Method

Place coriander seeds in a dry pan over medium heat and stir the seeds around the pan. The seeds will give off a strong aroma and will turn a golden brown colour. Remove the seeds and coarsely crush them. Cube all the meat and spek, mix together thoroughly and mince coarsely. Place meat in a large bowl, add all the dry spices, Worcestershire sauce and vinegar, mix together lightly with a two pronged fork. Place in fridge for about 2 hours to blend the flavours. Soak casings in water during this period. Fit casings to sausage maker and fill with mixture. Do not over or under stuff.

Serving Suggestions

Boerewors is usually braaied but may be grilled in an electric griller, or fried, or boiled. When grilled or braaied, boerewors sheds a great deal of its fat. In South Africa boerewors is generally eaten with mealiepap, it can also be eaten on a long bread roll which is known as a boerewors roll.