Boerewors

Prepare the Meat Mixture

In a large mixing bowl, combine the coarsely ground beef, ground pork, and finely chopped pork fat.

Add the red wine vinegar, salt, ground black pepper, ground coriander, ground cloves, ground nutmeg, ground allspice, ground thyme, ground cumin, and ground cinnamon.

Mix well until all the ingredients are evenly distributed.

Stuff the Sausages

Fit your sausage stuffer or a piping bag with a large nozzle and carefully thread the natural sausage casings onto the nozzle.

Stuff the meat mixture into the casings, being careful not to overfill. Twist the sausages into 6-inch links.

Refrigerate the Sausages

Coil the stuffed sausages and place them on a tray. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the sausages to firm up.

Cook the Boerewors

Preheat your grill to medium-high heat.

Grill the sausages for about 10-15 minutes, turning occasionally, until they are browned and cooked through. You can also cook the sausages in a skillet over medium-high heat for the same amount of time.

Serve