Venison Boerewors Use pork casings for braaiwors. Rinse the casings under cold running water and leave to soak overnight. Use a sausage maker to fill the casing with meat; avoid filling them too much. 7 kg venison, cut into cubes of 50mm 3kg fatty pork, cut into cubes of 50mm 1 kg pork fat or fat from sheep’s tail, cut into small cubes 180 ml whole coriander, roasted, ground and sifted 80 ml salt 20 ml freshly ground black pepper 8 ml ground cloves 8 ml ground nutmeg 375 ml wine vinegar About 300 - 400 g pork casings Mix the venison, pork and fat cubes. Sprinkle with the spices mix through. Cover and leave in the fridge overnight to allow flavors to develop. Mince the meat coarsely with a sharp mincer. Take care not to handle the meat too much or mince it too finely. Mix gently. Stuff the casings and leave in the fridge overnight. Graaff- Reinet Boerewors A very old recipe, dating from the early 1900s and passed down generations, from the late Elize McNaughton to the Kingwill, Murray and Van Niekerk families of Graaff-Reinet. Many butcheries have asked for this recipe, but will probably not use it, as it is too expensive with large quantities of meat and no substitutes! 12, 5 lb (5, 5 kg) kudu / springbuck cut into cubes *12, 5 lb (5, 5) pork fat and feat (half/half) 60 ml salt 30 ml pepper 60 ml ground coriander Mince and fill the casings. (Do not over mix and handle the meat to much) * For dried sausage, use 12, 5 lb (5, 5 kg) Persian meat/fat (do NOT use pork, as it will go rancid) Sprinkle with 1 - 1 1/2 cups of vinegar. Hang out to dry. *roasted coriander Heat whole coriander seeds in a heavy -bottomed pan over moderate heat without fat or oil. Roast gently without burning it. Crunch with a pestle and mortar or grind in a coffee grinder. Sift the coriander to separate the seeds.