SOUTH AFRICAN SAUSAGE (BOEREWORS)

Steps:

• Skip the first few steps if you are using ground beef and pork.
• Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
• To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
• Mince meat through a course mincer for a rough texture, or finely if you prefer.
• Allow the meat to be fed through with very little assistance from the tamper.
• Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
• Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
• Don't allow to burn.
• Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
• Lightly mix in wine or vinegar.
• Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
• Tie a knot in this.
• Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
• You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
• Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
• Mould the sausage with your hand to make it uniformly thick.
• Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
• After the casing has been filled, remove it - still attached to the horn - from the machine.
• Push any remaining filling into the casing and tie a knot in the end.
• BBQ quickly over hot coals.
• The skin should be crisp and the middle just pink.
• Serve immediately.