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  1. Place coriander and cloves in a pan over medium heat and cook until brown and fragrant.
  2. Using a mortar and pestle pound the roasted coriander and cloves and sift to remove the husks.
  3. Combine coriander and cloves with allspice, nutmeg, dried thyme, freshly ground black pepper and brown sugar.
  4. Mix the spice mix with the minced meats, season with salt then add the red wine vinegar.
  5. Grab your sausage casing then secure the end then place the other end in a large hole funnel then gently add the mix and push it to fill the casing. Do not over fill the casing otherwise it will burst during the cooking process.
  6. When finished tie the end and arrange it in a coil shape.
  7. Prepare you barbecue grill and cook your Boerwors until outside skin is charred and crispy.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at