2 kg (4.4 lb) prime Beef
1 kg (2.2 lb) Pork
20 g (50 ml or 10 tsp) Coriander
2 ml (½ tsp) ground Cloves
2 ml (½ tsp) ground Nutmeg
30 g (25 ml or 5 tsp) fine Salt
5 ml (1 tsp) freshly ground Black Pepper
500 g (±1 lb) Bacon
100 ml Vinegar
Casing (Pork casing is good)

To Prepare Coriander:

(15ml produces 5ml)

1. Place in dry pan, heat and stir until light brown.
2. Grind, sieve to remove husk. Grind remainder to a fine powder.

To Make The Sausage:
1. Cut meat into 25mm (1 inch) blocks.
2. Mix the meat in with the herbs.
3. Cut bacon into small blocks and mix it into the Pork, Beef and herb mixture. Mince all together.
Do not mince it too fine - use the cutter that has holes ±¼ inch holes.
4. Add the vinegar, mix, and mince a second time.
5. Stuff the mixture into the casing, but be careful to not overstuff.