A favourite of mine, but not one I get to make too often as I'm really the only one who likes it
1kg venison haunch
500g pork shoulder
1 tbsp toasted and ground coriander seeds
1/2 tsp allspice
1/tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1 tbsp malt vinegar
Mince the venison though the large plate (you want some texture to the sausage), and add the spices. Mix well and allow to sit overnight in the fridge.
Stir in the vinegar, and stuff into hog casings.
Traditionally, Boerewors is coiled (liked Cumberland sausage), but you can do it any way you like I guess.
The one stipulation I'll make though, is that it
HAS to be grilled over charcoal for the real flavour!
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