Boerewors

Ingredients

• •1.5 lb beef, cubed
• •1 lb pork, cubed (with some fat)
• •2 tbsp coriander seeds
• •1/2 tsp ground cloves
• •1/4 tsp ground nutmeg
• •1 tsp black pepper
• •1 tbsp salt
• •2 tbsp vinegar
• •Sausage casings (natural hog casings), rinsed

Steps

1. 1.Dry roast the coriander seeds in a pan over medium heat, stirring so they don't burn, until golden brown and fragrant, then crush them coarsely with a mortar and pestle or in a food processor - freshly toasted and crushed coriander, rather than pre-ground, is what gives boerewors its signature warm, citrusy punch.
2. 2.Cut the beef and pork into cubes with a good ratio of fat to lean meat, then chill in the freezer for about 30 minutes to firm up, which makes grinding easier and keeps the texture coarse.
3. 3.Grind the chilled meat through a coarse die, or pulse in a food processor in batches until coarsely ground but not pasty.
4. 4.Mix the ground meat with the crushed coriander, cloves, nutmeg, black pepper, salt, and vinegar until evenly combined.
5. 5.Stuff the seasoned meat into the sausage casings, twisting occasionally but leaving the sausage in one long coil rather than dividing it into individual links, which is the traditional presentation.
6. 6.Grill the boerewors whole in its coil over a braai (barbecue) or in a hot pan, turning occasionally, until cooked through and browned on the outside, about 15-20 minutes.
7. 7.Only cut it into serving lengths after it's fully cooked, and serve hot, often alongside pap or in a roll.