2 kg well matured beef
1kg fatty pork (neck, shoulder, belly)
45 ml whole coriander
5ml whole cloves
30 ml salt
15 ml milled black pepper
2 ml grated nutmeg
10 ml ground allspice
10 ml brown sugar
125 ml dry red wine or dark vinegar
90 g thick sausage casings, soaked in water

1. Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
2. To facilitate mincing, cut meat into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes.
3. Mince meat through a course mincer for a rough texture , or finely if you prefer.
4. Allow the meat to be fed through with very little assistance from the tamper.
5. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
6. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
7. Don’t allow to burn.
8. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
9. Lightly mix in wine or vinegar.
Drain the casings and place over one end of the filling horn and carefully push all of the casings on leaving a 10 cm length hanging down.
10. Tie a knot in this.
11. Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
12. You can then feed the mixture in while assistant hold the casings, guiding the filling in.
13. Feed the mixture into the mincer a little at a time , while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
14. Mould the sausage with your hand to make it uniformly thick.
15. Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
16. After the casing has been filled, remove it – still attached to the horn – from the machine.
17. Push any remaining filling into the casing and tie a knot in the end.
18. Braai quickly over hot coals.
19. The skin should be crisp and the middle just pink.
20. Serve immediately.