Step by step video on Making a South African classic. BOEREWORS! Toasting and grinding spices like Black peppercorns and whole coriander seeds, and other great spices, grilling the sausage to juicy perfection on a bed of smokey embers.

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Recipe makes around 4kg Boerewors.
∙ 2,2Kg Beef (I used brisket, but any cheaper cuts will also work great)
∙ 1Kg Pork
∙ 800grams of Pork fat
∙ 6-8 Natural Sausage casings (500mm-600mm lengths) size 28/32
∙ 1 cup Worcestershire sauce(250ml)
∙ ½ cup of ice water(125ml)

Spices
∙ 3 tablespoons salt
∙ 2 tablespoons Black peppercorns
∙ 2,5 tablespoons whole coriander seeds(toast them for a richer flavor)
∙ 1,5 teaspoon fine nutmeg
∙ 1,5 teaspoon fine cloves
∙ 1,5 teaspoon fine coriander
∙ 1,5 teaspoon fine allspice

Mielie Pap
∙ 700grams Mielie meal( Maize meal)
∙ 2L water(Boiling)
∙ few pinches of salt

Tomato sauce
∙ 3 tablespoons canola oil
∙ 2 tablespoons flour
∙ ½ tablespoon Mild curry powder
∙ ½ tablespoon Garlic powder
∙ 2 tablespoons sugar
∙ 2 tablespoons white vinegar
∙ 800grams Chopped tomatoes(2 cans)
∙ Salt and pepper to taste.

Enjoy!☺

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