3kg (6.6 pounds) beef, preferably topside
3kg boneless mutton (preferably leg - do not use lamb)
1kg (2.2 pounds) sheep tail fat
30-45 ml (2-3 tablespoons) salt
10ml (2 teaspoons) freshly ground black pepper
5ml (1 teaspoon) finely ground allspice
60ml (1/4 cup) ground coriander
100g sausage casings, soaked in salted water and rinsed.

The meats must be well ground, but not too finely, or the sausage will have too firm a texture. Dice the tail fat into 5mm cubes. Mix the salt, pepper and spices well together. Mix the minced meats, and toss the fat pieces into the meat with a fork. Do not handle too much.
Pack the meat in layers in a basin, take out a small lump and fry to test for flavour, adding salt and pepper if required.
Stuff the mixture into the casings, using a forcing bag with a long, wide nozzle. Knot one end of the sausage casing (about 90cm / 3 feet long). Place the other end over the nozzle until the knot is as close as possible to the nozzle.
Force the meat in, drawing the filled skin away from the nozzle. Stuff fairly loosely, and, if preferred, make twists for individual sausages every 15cm (6 inches). Normally one person has to do the stuffing while another is the catcher who must make sure the sausage is curled neatly.
Allow the boerewors to mature for at least 2 days before using.
Dried Sausage:
Use less sheep tail fat - 200g instead of 1kg.
Add 60 ml (1/4 cup) vinegar to the mix, sprinkling it over the meat together with the spices. Roast the coriander before grinding, and add 5ml (1 teaspoon) ground cloves and 5ml (1 teaspoon) finely grated nutmeg. Do not twist the sausage casings, but knot the ends of each length.
To dry the sausages, hang them in a cool draught, well above the floor, for at least a week.

From:
How to do just about anything, page 40; printed in 1989 by The Reader's Digest Association South Africa, 130 Strand Straat, Kaapstad, 8001, South Africa.