Pork and Beef Sausage (Namibian Boerewors)

Namibian boerewors is a much loved part of Braaivleis or BBQ. It is a South African influence on Namibian cuisine. It is a staple now in Namibia. I actually made the sausage from scratch and it was a fun and somewhat challenging experience. The nice part of it is you decide what you put in the sausage. I chose beef and pork and used pork belly for the speck. You can decide the ratio of fat and flavours that you want. I had a bit of challenge stuffing the sausage as I did not have the sausage stuffer attachment for my Kitchen Aid. I ended up using a pastry filler and it worked okay but my casings broke several times which was the challenging part of the sausage making. I would definitely encourage you to get a sausage stuffing attachment. Enjoy with a beer, some pap and veggies, and some good friends for a great Namibian meal.

1 lbs beef
1 lbs pork
1 lbs pork belly, skin removed
1 Tbsp. ground coriander from whole seeds
½ tsp. ground clove
½ tsp. nutmeg
¼ cup brown sugar
2 tsp. kosher salt
1 tsp. black pepper, freshly ground
2 Tbsp. vinegar
casings

Cut the meat into cubes and place in a bowl.

Combine the spices and seasonings. Run through the meat grinder. Add in the fat (pork belly that is cut into pieces). Add in the vinegar. Run all through the meat grinder to a small mince.

Stuff the casing into a long serpentine.

Cook over an open flame or grill until cooked through.

Makes 6 servings.