1. Prepare the Meat Mixture:

• In a large mixing bowl, combine the beef mince and pork mince. Make sure the meat is well mixed, but avoid overworking it, as this can result in a dense sausage.
• Add the salt, black pepper, ground coriander, ground cloves, nutmeg, and brown sugar to the meat mixture.
• Add the minced garlic, vinegar, and water. Use your hands or a wooden spoon to thoroughly combine everything. The mixture should be moist but not too wet; add more water if necessary.
• For the best flavor, cover the mixture and refrigerate for at least 1 hour (or overnight if you have time). Chilling the mixture helps the flavors meld and makes it easier to stuff into casings.

2. Prepare the Sausage Casings:

• Rinse the hog casings under cold water and soak them for about 1 hour before use. Rinse the casings again before threading them onto the sausage stuffer tube.
• Keep the casings moist with a bit of water as you work with them.

3. Stuff the Sausage:

• Set up your sausage stuffer or stuffing machine with the soaked casings. Stuff the sausage mixture into the casings, being careful not to pack it too tightly to avoid air pockets.
• Twist the sausages into 6-8 inch links, tying the ends securely. Twist every few inches to form the links, ensuring the sausage mixture is evenly distributed.

4. Cooking the Boerewors:

Grilling (Braai) Method:

• Preheat your grill or braai to medium-high heat. Lightly oil the grill grates to prevent sticking.
• Place the sausages on the grill and cook for about 12-15 minutes, turning occasionally, until they are golden brown and fully cooked through. The internal temperature of the boerewors should reach 70°C (160°F). Be careful not to pierce the sausages while grilling, as this will cause the juices to escape.

Pan-Frying Method:

• Heat a small amount of oil in a skillet or frying pan over medium heat.
• Add the boerewors and cook for about 8-10 minutes, turning occasionally, until browned and cooked through.

Oven Method (less traditional but effective):

• Preheat your oven to 180°C (350°F).
• Place the boerewors on a baking sheet lined with parchment paper and bake for about 20-25 minutes, turning halfway through the cooking time. The sausages will crisp up in the oven but may not have the smoky flavor of a braai.

5. Serve:

• Once cooked, remove the boerewors from the heat and let it rest for a few minutes before serving.
• Serve with pap (maize porridge), sambal (spicy tomato relish), or braai salads. Alternatively, it can be enjoyed in a roll with mustard and onion relish for a delicious South African-style sandwich.