Tiger Mike's South African Sausage (boerewors)

Category: African, Beef, Dinner, Grilled

Ingredients for 40 sausages:

2 kg ground beef,
1 kg ground pork,
45 ml whole corriander seeds
5 ml whole cloves
30 ml salt
15 ml pepper, fresh ground
2 ml nutmeg, grated
10 ml allspice, ground
10 ml brown sugar
125 ml dry red wine or dark vinegar
90 grams sausage casing, thick , soaked in water


Procedures:
1. In a large bowl put your ground meat and set aside.
2. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown.
3. Don't allow to burn.
4. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
5. Lightly mix in wine or vinegar.
6. Drain the casings and place over one end of the filling horn of a mincer.
7. Carefully push all of the casings on leaving a 3 inch length hanging down.
8. You can then feed the mixture into casing , guiding the filling in.
9. Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
10. Mould the sausage with your hand to make it uniformly thick.
11. Don't pack the casings too full, or the sausage will burst while cooking, but try to avoid air bubbles.
12. After the casing has been filled, remove it - still attached to the horn - from the machine.
13. Push any remaining filling into the casing and tie a knot in the end.
14. BBQ quickly over hot coals.
15. The skin should be crisp and the middle just pink.
16. Serve immediately.