Boerewors

1. Trim the beef and pork of all the sinews. Cut into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes. Mince through a coarse mincer for a rough texture; finely if you prefer. Feed through with very little assistance from the tamper. Finish by mincing a piece of bread to remove the last vestiges of meat from the mincer.
2. Roast the coriander and cloves in a dry frying pan, tossing them about until brown and aromatic. Don’t let them burn! Grind in a pestle and mortar and sift to remove husks. Mix with remaining spices and sugar, and sprinkle over the mince. Lightly mix in the wine or vinegar.
3. Drain sausage casings, place one end over the filling horn and push on leaving a 10 cm length hanging down. Tie a knot in this. Feed sausage mixture into the mincer a little at a time, while securing the casing with gentle pressure on the horn to control the unrolling of the casing as it is filled.
4. Mould the sausage with your hand to make it uniformly thick. Don’t pack the casing too full, or the wors will burst while cooking. And try to avoid air bubbles.
5. When filled, remove – still attached to the horn – from the machine. Push any remaining boerewors mixture into the casing and tie a knot in the end.
6. Make sure you have hot coals over which to braai your wors quickly. The skin should be crisp and the middle still slightly pink. Serve immediately.

[Johan’s Comments:

• The wors has to sit for a day before you freeze it or braai it.
• Roasting the coriander can be very “dangerous” – it will not take much heat to set the oils in the coriander on fire!  Have all the doors open in any case – there is a lot of smoke if the coriander gets too warm – and you will have very little warning.
• In stead of BBQing, you can also very successfully fry the wors in a pan on the stove!