Boerewors

Preparación

1. tostar3 min
   coriander fragrant, not burnt
   Toast the coriander just until fragrant, then crush it. Burning the seed turns the defining spice bitter and cannot be hidden by the meat.
2. grind10 min
   coarse, cold mince
   Grind the chilled beef and pork coarsely and return it to the refrigerator if it begins to smear. Cold fat stays as distinct particles that baste the sausage instead of leaking out during mixing.
3. mezclar3 min
   seasoning evenly distributed, mixture tacky
   Mix meat with coriander, pepper, cloves, nutmeg, salt and vinegar only until evenly seasoned and lightly tacky. Overworking makes the finished wors springy rather than coarse and juicy.
4. stuff15 min
   even coil without tight air pockets
   Stuff gently into soaked natural casing as one continuous coil. Do not pack it drum-tight; expansion during cooking needs room, and punctures spill the juices the casing is meant to retain.
5. asar a la parrilla18 min
   browned outside and cooked through
   Braai or grill over moderate heat, turning the coil carefully without piercing it. High flames split the casing before the center heats through; steady heat browns while retaining the rendered fat.