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What would be a suitable plate size for making Boerewors Sausages. I don't know muuch about the sausage making equipment.

Aris is probably the best person to answer this.
Most of the recipes I have seem to suggest that if using a pork and beef blend then the beef should be minced finely i.e. 3mm plate and the pork more coarsely through a 9-13mm plate. A couple of recipes however say to mince everything through a 3mm plate so I'd say it's probably down to your own personal taste.
I prefer the coarse/fine blend.
Which is more traditional? I haven't a clue but, as I said, Aris would as he lived there for a while I think.

Traditional is medium to coarse, with diced bits of back-fat in it.

Hog casings are used - and either pork or a pork/beef combination. It is up to you.

Main spice is Ground corriander seed - this is the essential flavour. After that, it depends on the recipe. Some people use a nutmeg/clove combination, others (like myself) use allspice (aka jamaican pepper, or pimento).

Lastly, you Boerewors includes vinegar. I use malt, some people use red-wine vinegar or apple-cider vinegar for a slightly different flavour.

Google 'boerewors recipe' or try the recipes on my website - http://www.biltongbox.com/

I knew you would know.

Your replies were really appreciated. Thanks to you all.