South African Sausage (Boerewors)

Let's Cook

1. Step 1.

   Cut the beef flank, beef top round, beef chuck shoulder, pork shoulder, pork belly, and beef or pork fat into 1-inch chunks. Soak 6 feet of sheep or hog casing in warm water for 1 hour.

2. Step 2.

   Process the meat and fat chunks through a sausage maker fitted with the large grinder attachment, following the manufacturer's instructions.

3. Step 3.

   In a large bowl, gently mix the ground meat with 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground coriander, and 2 tablespoons distilled white vinegar until evenly distributed. Be careful not to mash or tear apart the chunks of meat and fat.

4. Step 4.

   Attach the soaked casing to the tubing attachment of the sausage maker. Tie a knot in the other end of the casing and poke a small hole at the end to release air.

5. Step 5.

   Feed the meat mixture through the sausage maker into the casing, following the manufacturer's instructions, letting it form a coil. Leave a few inches of unfilled casing before cutting it from the machine. Knot the open end of the coil.

6. Step 6.

   Wrap the coil in parchment paper and store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Before serving, cook fully using one of the cooking methods.