Instructions

1. 1
   Place seeds into a dry frying pan.
2. 2
   Put the pan over low heat and allow coriander to burn slightly.
3. 3
   Break seeds apart with a fork, or use a coffee/spice grinder to finely grind them.
4. 4
   Cut all meat and spek into cubes.
5. 5
   Mix spek and meat together thoroughly, and then coarsely mince or grind it.
6. 6
   Mix in all dry spices, vinegar, and brandy with a large, two-pronged fork.
7. 7
   Place meat mixture in fridge, and let rest for 2 hours to blend the flavours together.
8. 8
   While the meat is resting, soak the sausage casings in water for the same 2 hours.
9. 9
   Fit casings over sausage maker, and fill with the meat/spice mixture. Be very careful not to over- or understuff the boerewors, as doing so will ruin them. Fill in long continuous lengths; don't make links.
10. 10
    Cook sausages on a barbecue, but do not prick to allow juices to escape as much of the flavour will escape with them. Cook until still pink and juicy inside