On the menu for the sausage making class were two very different, delicious sausages: the boerewors and the Mexican chorizo. We made two variations of each and they were all delicious. The boerewors are traditionally made into coils and we made a few patties (a la hamburger) as well.
Thank you to Hank Shaw whose website Honest-food.net provided much inspiration.
This recipe makes 15 lbs of sausage - about 10 coils and many patties.
Before you begin, make sure your stuffer, bowls, utensils are scrupulously clean - I wash everything in hot soapy water to which I have added a little bit of bleach. Clean your countertops with the bleached water. Soak the casings in a bowl of warm water to remove the salt. Rinse them.
Cook your boerewors gently on the barbecue, making sure the meat is cooked through or in a frypan on the stovetop. Gently brown the sausage, pricking the casing to let some of the fat flow into the pan. Once your sausage is brown, add a little water to finish the cooking.
Try combining beef and lamb or pork and venison or even just one meat.