Droëwors

Step 1: Toast 2 tbsp coriander seeds in a dry pan over a medium heat until fragrant and a shade darker, then grind it finely and sieve out the husks.

Step 2: Mince 2 ¼ lb beef chuck or topside and 7 oz beef or lamb fat together through the coarse plate of a mincer (or ask the butcher to do it). Keep everything cold: warm fat smears and the sausage turns greasy.

Step 3: Add the ground coriander, 1 tbsp salt, 1 tsp ground black pepper, ½ tsp ground cloves, ¼ tsp ground nutmeg and ¼ cup red wine vinegar and mix with your hands for 2 minutes until the mince turns slightly sticky.

Step 4: Fry a teaspoon of the mix until cooked through and taste it; it should taste a touch salty, since drying concentrates flavour. Adjust if needed, then chill the mix for 30 minutes.

Step 5: Thread 4 m sheep casings (20–22 mm) onto the sausage nozzle and fill them evenly and firmly without twisting into links. Prick any air bubbles with a clean pin.

Step 6: Bring a wide pan of water to 176°F, just steaming with small bubbles at the base. Lower in the sausage coils and poach until a thermometer pushed into the middle of the sausage reads 160°F and the meat is grey all through.

Step 7: Lift out, pat dry with kitchen paper and cut into 30–40 cm lengths.

Step 8: Heat the oven to its lowest setting, 50–140°F. Hang the sausages over the oven shelf, or lay them on a rack, with a tray below and the door propped open a crack.

Step 9: Dry until the sausages are dark, shrunken and snap cleanly when bent, 6–10 hours. In a biltong box with a fan, allow 2–3 days.

Step 10: Cool, then keep in a paper bag in the fridge and eat within 2 weeks. Not for pregnant women, young children or anyone with a weakened immune system.