South African Boerewors

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1. 1Step 1: Clean the meat of any silver skin, sinew, and arteries, then cut into small strips or cubes. Place in the freezer for an hour or until the temperature reaches 32F - 34F.
2. 2Step 2: Prepare all of your seasonings.
3. 3Step 3: Grind the very chilled meat on a coarse plate.
4. 4Step 4: Add the seasonings and any ice cold liquid to the mince meat and gently mix the chilled ground meat. Be sure not to overmix; you are just looking to incorporate all of the liquids and seasoning. Refrigerate for at least 2 hours.
5. 5Step 5: Rehydrate and rinse out the casings. Stuff the mince meat into the casings and wrap into a coil.
6. 6Step 6: Place the sausage in the refrigerator overnight uncovered. This will allow the casing to dry out a bit and allow the seasonings to fully incorporate.
7. 7Step 7: Cook on a BBQ pit, a griddle, or over an open fire and enjoy.