The Culture Cook Boerewors

Method

1. Rinse the sausage casings in cold water.
2. Roast the coriander until light brown. Take care not to burn it as this will make for a bitter flavour. Grind and mix the coriander with all the other spices.
3. Combine all ingredients with the meat and then mince coarsely.
4. You can stuff sausage casings by hand or using the sausage-making attachment of most kitchen mixers. Open the end of the casing and ease open the first five-centimetres in order to fit it onto the stuffing tube.
5. Pipe your mince mixture into the casing. Remember not to stuff too tightly or the sausage will burst. The sausage mixture is best left to stand in the refrigerator overnight in order for flavours to mix.
6. TIP: You don't have to use casings. Watch my video on how to make this boerewors without casings. Just turn them into sausages and wrap with cling film and store in freezer!