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.

• 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