Hey Ahron,
Here is the recipe I got from one of my son's friends. Let me know what you think. I converted the recipe to units that are easier for me to work with. It came out really good. I may have to make it agin one of these days.
Art
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Ballasbak Boerewors: (by Tony Roche)
5 kg (11 pounds) Beef (how fatty depends on your taste, any cut will do)
3 kg (6.6 pounds) Pork (shoulder usually easiest to get, can use belly)
2 kg (4.4 pounds) Lamb or Mutton (whatever cut will do)
1 kg (2.2 pounds) Speck (pork belly fat); I usually use fatty bacon (smoked or unsmoked – smoked gives an interesting flavour to the wors)
250 mL (1 cup) Whole Coriander Seeds
125 mL (1/2 cup) Fine Salt (if you like it a bit salty, otherwise only use 100 mL (6 to 7 Tbl)
10 mL (2 teaspoons) Ground Cloves
10 mL (2 teaspoons) Ground Allspice (not necessary, but I like it)
10 mL (2 teaspoons) Freshly Ground/Grated Nutmeg (buy the whole nuts & grate them when ready to mix)
10 mL (2 teaspoons) Thyme (not necessary, depends on your taste if you like it)
25 mL (5 teaspoons) Freshly Ground Black Pepper
350 mL (11.9 ounces) Red Wine Vinegar (or just red vinegar – I would probably not try malt vinegar)
50 mL (1.7 ounces) KWV 20 y.o. Brandy (or just Klippies. Why? Because we can, but is not essential.)
250-300 g Pork Casings (local butcher, or buy online; artificial casings also possible)
1 Bottle of Quality Pinotage per Ballasbakker (the more, the merrier……. of both)
Methods:
Cut up all the refrigerated meat in 2-inch blocks (4-5 cm), and the speck/bacon in small strips. Mix all the vleis in a huge PROVINCE mixing bowl. Add the brandy and vinegar, mix again.
Roast the coriander seeds in a hot, dry frying pan (no oil), so they just start to change colour. Remove from the pan and grind (whatever your means). I like a coarse grind. Mix in all the other spices and seasonings with the coriander in a bowl.
Mix the meat and the spices together - make sure it’s well mixed. Hands will be blerrie cold when done.
Prepare your casings by gently rinsing them in cool water (also let the water run through the casings). When rinsed, keep them in a bowl filled with water.
Mince the meat on your grinder’s coarsest setting. Mix the blokkies vleis occasionally as you go – the vinegar & brandy otherwise tends to settle out to the bottom of the bowl.
Prepare your mincer/stuffer with the casing/wors attachment. Load up a casing (I cut my casings to approx 1 metre lengths). Load up your masjien, and gently stuff your boerie (to your preference). Some grinders will grind the meat again at this stage, whatever works. This is a 2-person job, best attained with a lead-time of some Pinotage sampling. No Aussie crap allowed, this is wors you’re making. Be careful of fingers in grinders – operators use the machines at their own risk, not mine!
None of these measurements are set in stone – change as you see fit, experiment. That’s how I reached this, which is a slightly salty wors recipe (how I like it, and is not crazy salty) – it is definitely not American Heart Foundation or British Heart Foundation Certified, thank goodness!!!
