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Cut the beef into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing.
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Grind the meat using a medium-coarse grinding plate. Fill the sausage casings firmly, but not too tightly with the meat mixture.
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Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen Makes 6 to 7 lbs