Recipe - Boerewors

I used the recipe from africhef.com (http://www.africhef.com/Boerewors-Recipe.html) as my base, and modified it slightly. My version has less salt and Worcestershire sauce, more garlic, and dices rather than grinds the bacon, for a slightly more interesting texture.

INGREDIENTS:
3 Pounds Ground Pork Shoulder – Coarse Ground
3 Pounds 90/10 Ground Beef
1 Pound Bacon – Diced Small
½ Cup Red Wine Vinegar
3 Tbsp Worcestershire Sauce
4 Tsp Salt
1 Tsp Ground Pepper
2 Tbsp Ground Coriander
½ Tsp Nutmeg
½ Tsp Ground Thyme
½ Tsp Allspice
¼ Tsp Ground Cloves
2 Tbsp Minced Garlic
32mm Sausage Casings

PREPARATION:
Combine all ingredients except the casings and mix well.
Stuff into Casings.
Use the tip of a small knife or a clean pin to prick the casings if there are any air pockets.
Refrigerate for up to 3 days or freeze.
Cook on the grill.

YOU’RE GOING TO NEED:
A grinder (if you don’t buy your meat ground)
A Sausage Stuffing Tool
A Big Bowl
An old coffee grinder or mortar and pestle (for the spices)

SERVES:
Makes about 7 lbs of sausage