Boerewors

Trim the meat and fat carefully, removing blood clots, sinew and bone. For a good flavour you will need 20-30% fat content. You can use cheaper cuts of meat but the result may not be as good. Ensure ingredients are chilled at all times. Dice meat and fat and mince coarsely together. Mix meat, vinegar and spices together (as lightly as possible). Loosely fill natural casings. The best casings I have found are "35mm tapes". Traditionally Boerewors is unlinked but it is easier to pack if it is linked. Place the sausage on a plastic rack in the bottom of the fridge for about 12 hours before using or freezing. Boerewors is at its best cooked on a braai (barbecue).