So onto the recipe and how easy it actually is to prepare:

Ouma Hessie se Boerewors

• 3 kg Beef (We used Chuck and Brisket)
• 500g Pork Fat
• 50 ml Whole Coriander
• 150 ml Brown Vinegar (Substitute with Red wine Vinegar)
• 150 ml Worcestershire
• 25 ml Salt
• 5 ml Fresh Crushed Black Pepper
• 9 g Sausage Casings

Dry Roast the Coriander in a frying pan (do not spray or add oil) until it turns a light brown. Crush the spices with a mortar and pestle.

Cut the meat into pieces to fit into your meat grinder. Coarsely grind it together.

In a flat large container mix all the ingredients together making sure the meat is very well mixed with the spices, vinegar and worcestershire sauce.

Clean the Sausage Casings by running water through them.

Fit your sausage making tube to your grinder and feed the meat mixture into a sausage casing.

Look at DH…he sure does enjoy these!

It is preferable to let it stand overnight but if you cannot wait to test it out put it on the grill and enjoy!

perfect on the grill or even as a weeknight dinner with some good old mashed potatoes or even some ‘Pap en Sheba’.

Hope you try this one out!