Yield: 10 kg / 22 lb
Casing: Sheep 22-24 mm, Pork 28-30 mm
Cooking Temp: 71°C / 160°F

Ingredients:

• Beef (lean): 2.8 kg / 6.2 lb
• Pork shoulder: (with fat) 1 kg / 2.2 lb
• Pork back fat: 0.8 – 1.2 kg / 1.76 – 2.65 lb
• Coriander seeds, toasted & crushed: 80 g / 2 Tbsp
• Black pepper: 20 g / 2 Tbsp
• Ground nutmeg: 8 g / 1 Tbsp
• Non-iodized salt: 120 g / 8 Tbsp
• Brown sugar: 80 g / 4 Tbsp
• Ice-cold water: 400 ml / 1.2/3 cups

Steps:

1. Chill all meat, fat, and all spices; rest for 30 minutes in the fridge.
2. Toast coriander seeds and crush roughly.
3. Combine meat, fat, and spices, mixing well.
4. Stuff into 22-28 mm casings.
5. Rest overnight at 0-4°C / 32-39°F.
6. Braai or grill until internal temperature reaches 71°C / 160°F.

Pro Tip: Toasting coriander is the secret to that signature South African aroma.