Boerwors

This is the recipe that I found at the library. I've made it twice now, and I find that you can cut the bacon fat down to one part. (I make a bunch at once, so my proportions are generally 3 pounds pork to 1 pound bacon fat. I grind all of this together and then add the seasonings and vinegar (I like malt vinegar best in this). Proportions of the seasonings are hit and miss. I add a bit (Like 2 tbs each) and then fry up a patty to see how it tastes. Then I add more accordingly. My South African In-Laws loved this recipe!