This boerewors recipe makes three-and-a-half kilograms of wors. If you want less, change the quantity proportionally.

1kg beef

1kg veal or lean pork

1kg mutton or pork

500g spek (pork fat from under the skin)

5 tsp salt

1 tsp ground black pepper

3 tsp whole coriander, roasted and crushed

½ tsp ground cloves

½ tsp nutmeg powder

125ml red wine vinegar

5-6 cloves garlic, crushed and minced

2 tbsp fresh thyme, finely chopped

Cube all the meat, mix it together and coarsely mince. Place the mince and spices in a bowl and add the vinegar. Mix gently and leave to marinate in a fridge for a few hours. Stuff into casings and cook when you’re ready.