South African Boerewors (Farmers Sausage)

T= Tablespoon, t = teaspoon
3 1/3 lb beef.(I used Brisket)
3 1/3 lb pork.(I used a Butt/Shoulder)
1 lb Hard Pork Fat (Fat cap from Shoulder)
3 T Celtic Rock Sea Salt (2 T Reg)
1 1/2 t ground black pepper.
1 1/2 T coriander best toasted in a skillet and ground fresh
1/2 t ground cloves.
1 t nutmeg powder fresh grated.
1/2 cup Apple Cider Vinegar.
Cut meat into 1" cubes and season with spices and vinegar. Let sit for 24 hours in the fridge. Grind and stuff into casings. Freezes well or store in the fridge for 3 to 5 days.
Enjoy.

Hi konrad,
Thanks for posting this.
We had a good time cooking
next to your crew.
Thanks for putting up with use.
See ya soon
John

The original was with ground Coriander from the store. Then I got seeds toasted them in a Lodge Cast Iron skillet /infopop/emoticons/icon_biggrin.gif Then Ground up with my Mortar and Pestel. WARNING! This doubles the flavor and you only need half as much, unless all you want to taste is Coriander /infopop/emoticons/icon_rolleyes.gif It is worth toasting as the flavor even with half the spice is much improved.