A flavorful and traditional South African sausage recipe, perfect for grilling and sharing with loved ones.
Trim the beef and pork, removing any sinew or tough bits.
Chilling the meat before trimming makes it easier to handle.
Cut the meat into strips and freeze for 30 minutes to firm up.
Partially frozen meat is easier to grind and results in a better texture.
Grind the meat using a coarse setting for a traditional texture.
Clean the grinder by running a piece of bread through it after grinding.
Toast the coriander and cloves in a dry pan until aromatic.
Keep stirring to prevent the spices from burning.
Grind the toasted spices and mix with the remaining spices and sugar.
Sift the ground spices to remove any large pieces.
Combine the ground meat with the spice mix, wine, and vinegar.
Mix gently to avoid overworking the meat, which can affect the texture.
Soak the sausage casings in water and fit them onto the sausage stuffer.
Rinse the casings thoroughly to remove any salt.
Fill the casings with the sausage mixture, being careful not to overstuff.
Prick any air bubbles with a needle to prevent bursting during cooking.
Grill the sausages over medium-high heat until cooked through.
Turn the sausages frequently to ensure even cooking.
Serve the sausages hot with your favorite sides.
Pair with a fresh salad or traditional South African pap for a complete meal.
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