Rob McBBQ's Authentic South African Boerewors/Sausage

•  70–75% lean meat / 25–30% hard fat (this is non-negotiable)

Total meat + fat = 10 lb (4.5 kg)

•  3½ Tbsp (35 g) coriander seeds → dry-roast in a pan until they pop and smell nutty, cool, then coarsely crush (mortar & pestle or spice grinder — leave it rough, not powder)

•  2 tsp (10 g) whole cloves → lightly crush

•  2 Tbsp (30 g) fine salt (kosher or sea)

•  1 tsp (5 g) coarse black pepper

•  1½ tsp (7 g) ground allspice (pimento)

•  1 tsp (4 g) freshly grated nutmeg

•  Optional but traditional: ½ tsp ground mace or cardamom

•  ½ cup (120 ml) ice-cold dry red wine (Cab or Merlot works) OR ½ cup cold brown vinegar + ¼ cup water if you want sharper tang

•  30–35 mm natural hog casings (order online or get from a butcher — H-E-B sometimes has them frozen)

•  Meat grinder (KitchenAid attachment or standalone)

•  Sausage stuffer (even a jerky gun works in a pinch)

•  Big tub for mixing

1.  Chill everything. Cube all meat and fat into 1-inch pieces → freeze 30–45 min until partially frozen (makes grinding clean).

2.  Grind.
Coarse plate first (8–10 mm / ⅜ inch) → grind all meat + fat together once.
Traditional boerewors is coarse — do NOT double-grind or it becomes emulsified (then it’s Russian, not wors).

3.  Mix spices.
While meat is still cold, add all the crushed coriander, cloves, salt, pepper, allspice, nutmeg.
Splash in the cold wine/vinegar mix.
Mix by hand 7–10 minutes until it gets sticky and binds (the “slap test” — grab a handful, throw it back in the tub; it should stick and not fall apart).

4.  Taste test (important!)
Fry a small patty. Adjust salt or vinegar if needed. This is your last chance.

5.  Stuff.
Soak hog casings in warm water 30 min, rinse well.
Stuff firmly but not too tight (boerewors must coil nicely and have slight gaps so it doesn’t burst on the grill/braai).
Do NOT twist into links — authentic boerewors is one long continuous coil (“rol” in Afrikaans).

6.  Hang & dry.
Hang coils in fridge (or cool garage if <45 °F) uncovered overnight so pellicle forms — this gives the smoky braai flavor and prevents casing from splitting.

•  Medium-low indirect heat first (300–325 °F) for 8–10 min, turning often.

•  Finish over hot coals when it’s 80% done.

•  Do NOT prick with a fork — you’ll lose the juices.

•  Internal temp 160–165 °F (71–74 °C). It should be juicy, not dry.