Hi Robert
I haven't used Franco's mix, but this recipe following (from
http://www.3men.com/sausage.htm is one that I've made several times and have enjoyed. They use red wine vinegar, 125ml for 3.5kg of mixed meats.
Boerewors
The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors.
* 1.5 kg beef (Use shoulder or chuck)
* 1.5 kg pork (Use boston butt)
* 500 g bacon, diced
* 25 ml salt
* 5 ml ground pepper
* 50 ml ground coriander
* 2 ml freshly grated nutmeg
* 1ml ground cloves
* 2 ml ground dried thyme
* 2 ml ground allspice
* 125 ml red wine vinegar
* 1 clove garlic, crushed
* 50 ml Worcestershire sauce
* 85 g sausage casings
Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture.
Can be fried, grilled or barbecued over coals.