South African Boerewors

In a mortar and pestle, combine the kosher salt, toasted coriander seeds, whole cloves, peppercorns, and nutmeg. Grind until a coarse powder forms. Alternatively, use a spice grinder or food processor.

In a small bowl, combine the beef broth and Worcestershire sauce. Add the malt vinegar (or red wine vinegar/apple cider vinegar) to the broth mixture.

Add the ground spice mixture to the liquid ingredients and stir to combine. Set aside.

Cut the beef, pork, and pork fat into small cubes, roughly 1-inch pieces. Aim for a meat-to-fat ratio of approximately 70/30.

Place the cubed meat and fat into a container and freeze for about 1-2 hours, until partially frozen. This will make grinding easier and prevent the fat from smearing.

Assemble your meat grinder with the coarsest plate (8mm or 10mm). Ensure all parts are clean and cold.

Feed the chilled meat and fat cubes into the grinder. Grind all the meat and fat into a large container. Do not over-grind; you want a coarse texture with visible fat pockets.

Pour the prepared spice blend over the ground meat mixture.

Using your hands, gently mix the meat and spice blend. Run the mixture through your fingertips to ensure the spices are evenly distributed. The goal is not to emulsify the meat, but to distribute the seasonings. The mixture should be loose enough that it doesn't stick to your hands.

Cover the container and refrigerate the sausage mixture for at least 1-2 hours to allow the flavors to meld and the meat to firm up.

Rinse the hog casings under cold water. Place them in a bowl of clean water and let them soak for at least 30 minutes, or as directed by the manufacturer. For easier stuffing, you can add a little water to the inside of the casing by running it over the sausage stuffer horn.

Load the sausage stuffer with the chilled meat mixture. Gently pack it in, but avoid compressing it too much.

Slide a prepared casing onto the stuffer horn, leaving a small amount of casing to tie off. Slowly operate the stuffer, filling the casing with the meat mixture. Avoid overfilling, as this can cause the casings to burst during cooking. Leave about an inch of casing empty at the end to tie off.

Once filled, twist the casing to create individual sausages or leave it as one long coil, as is traditional for Boerewors. Tie off the end securely.

Prepare your grill for medium-high heat. If using charcoal, arrange the coals for indirect heat.

Place the coiled Boerewors onto the grill. Cook for about 15-20 minutes, turning occasionally, until the sausages are browned and cooked through. The internal temperature should reach 160°F (71°C).

Once cooked, remove the Boerewors from the grill and let it rest for 5-10 minutes before slicing and serving.