Traditional Rhodesian Boerwors

1 kg beef.
1 kg veal or lean pork.
1 kg mutton.
500 gr spek (firm pork fat from under the skin).
25 ml salt.
5 ml ground black pepper.
15 ml corriander
1 ml ground cloves.
2 ml nutmeg powder.
125 ml brown vinegar.
25 ml brandy (optional).
25 ml masala (optional).
200 gr wide sausage casings.
To make the boerewors, first you need to cube all meat and spek, then mix it all together and coursely mince the meat.

At the same time place the corriander in a dry frying pan and alow to cook until it browns and then break up the seeds.

Place all the meat and dry spices in a bowl and add the vinegar and brandy and lightly mix together and then leave to marinade in a fridge for a few hours.

You will then need to soak the sausage casings in water and then fill them with your boerewors mixture (firmly, but not too tightly) with your sausage maker (See below if you don’t have one)

Thats it!