Recipe(tried): Welma's Boerewors, Traditional South African Boerewors

Welma's Boerewors (this recipe made since 1940)
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10 pounds beef
2 pounds diced fat
1 teaspoon (5ml) pepper
3 tablespoons (45 ml) salt
4 tablespoons (60 ml) coriander, minced (see biltong)
1 tablespoon (15 ml) All Spice

Dice fat by hand. Cut meat into smaller pieces. Mix all spices well and season the meat. Rub pieces well.
Ground the meat after this process, but not too finely. Add the fat. Mix lightly. Shape into balls, which will make the stuffing process easier.

Traditional South African Boerewors
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4 lbs of chuck beef (fat and gristle removed)
1 1/2 lbs de-boned thick rib of pork
8 ozs of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
1/2 cup vinegar
About 3 ozs of pork casings (ask your butcher to sell you some or ask him where you can buy it)

Cut the meat and spek into small cubes. Sprinkle the seasoning over the meat , mix well and then mince together. Add the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate for 24 hours in a covered, non-metal container.

(Optional: You can experiment by adding additional ingredients. For a lovely curry flavour add a tablespoon of curry powder to the above recipe. For a great garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar). Do not overcook sausage. About 12-15 minutes over slow coals should do well.