Boerewors

Instructions

1. Cut the meat and fat into pieces and pass them through the coarse plate of the mincer.
2. Mix the minced meat with the salt, spices, crushed garlic and vinegar. Knead for 3 minutes to bind well.
3. Pass the mixture through the fine plate or pulse it in the food processor in short bursts to get a coarse texture.
4. Rinse the casing in lukewarm water and slide it onto the funnel nozzle. Fill it, pressing gently without bursting it.
5. Coil it into a spiral, prick the casing in a few places and let it rest overnight in the fridge.
6. Cook on the barbecue over medium heat for 20 to 25 minutes, turning regularly, until the internal temperature reaches 70 °C.