Boerewors (South African sausage)

Ingredients

• 1 tablespoon of cilantro seeds
• 900 g of beef, cut into cubes
• 900 g of lamb, cut into small pieces
• 900 g of veal, cut into small pieces
• 115 g of bacon, diced
• 1.5 tablespoons of salt
• 1 teaspoon of ground black pepper
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of grated nutmeg
• 1/2 cup of ground Jamaican pepper
• 120 ml of brown vinegar
• 1 1/2 shots of brandy (optional)
• Envelopes for 5.7 cm wide sausages

Place the seeds in a dry, heat-resistant pan.

Place the pan over low heat and allow the cilantro leaves to lightly brown.

Separate the seeds using a fork, or use a coffee/spice grinder to reduce them to a very fine powder.

Cut all the meat and sausages into small cubes.

Thoroughly mix the ground meat and spices, then coarsely chop or puree them.

Combine all the dry spices, vinegar, and brandy together using a large two-pronged fork.

Place the meat mixture in the refrigerator and let it rest for 2 hours to allow the flavors to meld.

While the meat is resting, soak the sausage casings in water for 2 hours.

Wrap the sausages in casings, then fill them with the meat and spice mixture.

Be very careful not to overfill or underfill the sausages, as this would ruin them.

Fill them in with long, unbroken sections, without forming any loops.

Grill the sausages, but don’t submerge them in water to allow the juices to escape.

Cook until they are still slightly pink and juicy inside.