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Boerewors

6 1/2 lbs beef (top rump)
4 1/2 lbs pork (leg)
10 oz pork fat

1 1/2 oz coarsely ground coriander
1 oz ground rock salt
1 oz coarsely ground black pepper
1/4 of a nutmeg (grated)
6 fl oz red wine vinegar
natural casings

Trim the meat and fat carefully, removing blood clots, sinew and
bone. For a good flavour you will need 20-30% fat content. You can
use cheaper cuts of meat but the result may not be as good.

Ensure ingredients are chilled at all times. Dice meat and fat and
mince coarsely together. Mix meat, vinegar and spices together (as
lightly as possible). Loosely fill natural casings. The best
casings I have found are "35mm tapes". Traditionally Boerewors is
unlinked but it is easier to pack if it is linked. Place the
sausage on a plastic rack in the bottom of the fridge for about 12
hours before using or freezing.

Boerewors is at its best cooked on a braai (barbecue).

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