Name: Boerewors
Yield: Makes 12–14 links; about 4 lb. Servings
Ingredients: 1 3-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2” pieces; 1 pound beef chuck, cut into 1–2” pieces; 30 grams* kosher salt; 2 tablespoons coriander seeds, toasted; 1 tablespoon freshly ground black pepper; 1 tablespoon freshly ground white pepper; 2 teaspoons finely grated garlic; 1 tablespoon apple cider vinegar; 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded; *To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.; KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

Recipe notes