South African Sausage (Boerewors)

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1. 1Step 1: Skip the first few steps if you are using ground beef and pork.
2. 2Step 2: Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
3. 3Step 3: To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
4. 4Step 4: Mince meat through a course mincer for a rough texture, or finely if you prefer.
5. 5Step 5: Allow the meat to be fed through with very little assistance from the tamper.
6. 6Step 6: Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
7. 7Step 7: Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
8. 8Step 8: Don't allow to burn.
9. 9Step 9: Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
10. 10Step 10: Lightly mix in wine or vinegar.
11. 11Step 11: Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
12. 12Step 12: Tie a knot in this.
13. 13Step 13: Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
14. 14Step 14: You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
15. 15Step 15: Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
16. 16Step 16: Mould the sausage with your hand to make it uniformly thick.
17. 17Step 17: Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
18. 18Step 18: After the casing has been filled, remove it – still attached to the horn – from the machine.
19. 19Step 19: Push any remaining filling into the casing and tie a knot in the end.
20. 20Step 20: BBQ quickly over hot coals.
21. 21Step 21: The skin should be crisp and the middle just pink.
22. 22Step 22: Serve immediately.