It’s been a South African tradition for years – making homemade boerewors (literally translated “farmers sausage”.) When we first moved to the USA, we knew we needed to be self-sufficient in terms of ongoing supplies of this ethnic delicacy. Since it is quite a production; buying the meat, skins, spices, and then grinding it, stuffing it, bagging it, etc., we make at least 60 pounds at a time. Those involved are well-trained, and have specific skills. Mine is feeding the ground meat into the grinder consistently so that the skins are filled evenly, efficiently and with no airlocks. OK – more than you ever wanted to know about making homemade sausage.
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