Boerewors for Boeries

To make the boeries, you will need a meat grinder with a sausage stuffing attachment or "horn". Boerwors can be fried, grilled or barbecued over coals. Before cooking prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks. Really good

• Ready In: 24 hrs
• Serves: 100

Ingredients

• 11  lbs ground beef
• 90  ml salt
• 8  ml pepper
• 3  ml oregano
• 40  ml  coriander, ground
• 30  ml apple cider vinegar
• 25  ml red wine
•  pork sausage casing

Directions

1. Assemble meat grinder and prepare the casings: Choose long pieces of the casings so that you have more control over the size of the links that you wish to make.
2. Soak the casings in cool water about 5 minutes (more soaking will make the casings very tender and prone to bursting) about an hour in advance of stuffing to remove the salt on the outer surface.
3. Rinse under cool running water.
4. To remove excess salt from the inside, hold one end of a casing in place on a faucet nozzle and turn on cold tap water to fill the casing with liquid.
5. If you spot any holes in the casing at this time, discard or cut the damaged bit off.
6. Remove from faucet and squeeze out water; cover the rinsed and drained casings and refrigerate until ready to use.
7. Mix ground beef well with all the other ingredients except the sausage casing.
8. Fill the sausage casings firmly, using the meat grinder with a stuffing horn attachment, but not too tightly with the meat mixture.
9. Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen.