South Africa’s bride and king of the braai!!! Find also the how To make video within.


For the meat

Lean beef (chuck or shoulder) 1,750kl (3,85lb)

Pork belly meat 0,750kl (1,65lb)

Pork fat 0,750kl (1,65lb)

Red wine vinegar 1/2cups

1 length pork casing for sausages  

You can use any kind of meat you prefer. I used 70% beef 30% pork and 30% fat on the meat total of 2,500kl (5,51lb)

Spices for the weight given

Fine salt 3tbsp

Black pepper corns 2tbsp

Coriander seeds 3tbsp

Cloves whole 1tsp

Chili powder to taste (I used 3tsp cayenne but I would prefer it if I had peri-peri)


  1. Dice the meat in cubes (easier to spice and mince)
  2. In a heavy skillet over medium heat toast the whole spices for about 10 minutes until you hear the seeds to pop.
  3. Cool the spices for 2 minutes and grind in a coffee grinder or with a mortar and pestle
  4. Mix spices with the salt and chili powder
  5. Mix the beef with the pork and the fat
  6. Pour the vinegar over the meat and make sure you wet all the meat and fat pieces with it
  7. Empty the spices over the meat, mix well and massage the meat to make sure you have spiced all the meat
  8. Refrigerate for at least 1 hour
  9. Fit your mincer with the coarse blade and mince the meat and fat passing it through the machine only once. Keep in the fridge until ready for the next step
  10. Wash the casing (usually is kept in salt or brine) with cold water twice and separate the lengths keeping the end over your bowl (to find it easy)
  11. Fit your sausage nozzle on the mixer (use the 1,8cm wide nozzle) and keep it wet with water
  12. Find the opening of the casing and slide the nozzle in the casing until the whole casing is around the nozzle (one length should be enough for the meat of this recipe
  13. Start the mincer and push the ground meat through the machine, hang about 6cm of casing off the nozzle and when the meat starts to come through the nozzle, block the end of the casing with your fingers and hold the casing with your fingers back on the nozzle so it fills the casing slow and tide. The sausage must be firm but not hard. Get some help from a friend to push the meat through the machine so you have both hands free to shape the sausage.
  14. Once the meat is gone through the casing, shape your spiral to the size you want and make some plain straight sausages as well by twisting the casing at the point where you want to separate your sausages. Make sure there are no air bubbles on the sausages, just prick them with a pin if you find any.
  15. Place sausages on drip trays and refrigerate for at least 4 hours (to dry the casing)
  16. If you not smoking them then they are ready to grill, also this is the time you can vacuum seal them and refrigerate or freeze. If you are going to smoke them go to the next step.
  17. Set the smoker at 104c (220f). When the heat is ready place the sausages in the grill, set the probe temperature at 77c (172f) and push the probe in the sausage. If you don’t have a probe use a thermometer and check every hour.  My sausages took 4 hours to reach the temperature I set for them.
  18. As soon as they are ready, dip the sausages in water with ice to drop the temperature. Dry them and vacuum.
  19. Grill on hot grill for about 5 minutes on both sides and enjoy with a cold beer and the sauce of your choice (I will be posting a special sauce soon)

Chef Tony Kavalieros

Click this link to see my “how to make” video: