This is Tim's recipe for Boerewors, the national sausage of South Africa. He couldn't find good sausage here, so he decided to make it himself.

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• 3-1/3 lb 1.5 kg beef
• 3-1/3 lb 1.5 kg pork
• 1-1/8 lb 500 g fat back, diced
• 2 TBSP 25 ml salt
• 1 tsp 5 ml pepper
• 4 TBSP 50 ml ground coriander
• 1/2 tsp 2 ml freshly ground nutmeg
• 1/4 tsp 1 ml ground cloves
• 1/2 tsp 2 ml ground allspice
• 1/2 cup 125 ml brown vinegar
• 1 clove garlic, crushed
• 1/4 cup 50 ml Worcestershire Sauce
• 3 ounces 85 g sausage casing

1. Mince or process the meet coarsely, then mix it with all the other ingredients, except the casings
2. Fill the sausage casings firmly but not too tightly with the meat mixture, making sure the speck (fatback) is distributed evenly throughout the sausage
3. Boerewors can be fried, grilled or braaied over the coals. It will keep in the refrigerator for 1-2 days or in the freezer for up to 3 months.

Makes 3-3/4 lb 3.5 kg

Variations - use veal, lamb, or venison instead of the beef