Boerewors - A type of sausage that's a staple at braais (BBQ).

Ingredients:

• 1 kg beef, coarsely ground
• 500 g pork, coarsely ground
• 500 g lamb, coarsely ground
• 2 tablespoons coriander seeds, toasted and ground
• 2 teaspoons black pepper, freshly ground
• 2 teaspoons nutmeg, grated
• 2 tablespoons fine salt
• 1 teaspoon cloves, ground
• 3 tablespoons vinegar (apple cider or malt)
• 1 cup ice water
• Sausage casings, natural

Instructions:

1. Prepare the Spices:

   • Combine the ground coriander, black pepper, nutmeg, salt, and cloves in a mixing bowl.

2. Mix the Meats and Seasonings:

   • In a large bowl, mix the ground beef, pork, and lamb with the prepared spice mixture. Make sure to mix thoroughly for even distribution of spices.

3. Add Liquids:

   • Mix the vinegar and ice water together. Gradually add this liquid to the meat mixture, mixing continuously to ensure the mixture remains moist and well combined.

4. Stuff the Casings:

   • Using a sausage stuffer, fill the natural casings with the meat mixture. Be careful not to overfill to prevent bursting during cooking.
   • Twist the sausage at regular intervals to create individual links.

5. Cure the Sausage:

   • Allow the boerewors to rest in the refrigerator overnight. This step helps the flavors meld and the vinegar to slightly cure the meat, enhancing the texture and taste.

6. Cooking:

   • Grill the boerewors over medium coals on a barbecue, turning regularly until evenly browned and cooked through, about 15 to 20 minutes.