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1
Skip the first few steps if you are using ground beef and pork.
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2
Prepare beef and pork by trimming off all sinew, and other nasty bits and pieces that may affect the texture.
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3
To facilitate mincing, cut meat into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.
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4
Mince meat through a course mincer for a rough texture, or finely if you prefer.
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5
Allow the meat to be fed through with very little assistance from the tamper.
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6
Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.
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7
Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown and aromatic.
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8
Don't allow to burn.
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9
Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
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10
Lightly mix in wine or vinegar.
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11
Drain the casings and place over one end of the filling horn (I use the kitchen aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).
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12
Tie a knot in this.
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13
Grabbing hold of a second pair of hands at this point makes wors-making less traumatic.
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14
You can then feed the mixture in while your assistant hold the casings, guiding the filling inches.
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15
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.
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16
Mould the sausage with your hand to make it uniformly thick.
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17
Don't pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.
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18
After the casing has been filled, remove it - still attached to the horn - from the machine.
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19
Push any remaining filling into the casing and tie a knot in the end.
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20
BBQ quickly over hot coals.
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21
The skin should be crisp and the middle just pink.
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22
Serve immediately.
