Make your own boerewors, biltong, and droëwors with our tried and tested recipes. The suggested spice mixes in these recipes, copied from my mother’s recipe books, can be substituted with spice mixes available in the store.

Boerewors

Ingredients

• 3 kg coarsely minced beef
• Diced bacon chunks or pork tail fat
• 750g bacon or tail fat
• 1/2 teaspoon finely ground cloves
• 1/2 teaspoon finely ground coriander
• 1/2 teaspoon finely ground “Allspice”
• Salt and pepper to taste

Method

1. Grind the meat and the 1/2 pound bacon or fat together.
2. Dice the other fat, wash it and add it to the meat.
3. Add herbs, salt and pepper and knead well. Now it is ready to be stuffed.

Notes

• The spices can be omitted and only salt and pepper added, and the sausage will taste just as good.
• Bacon and pork tail fat in recipe can be substituted with mutton fat

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Biltong

Prep time: 30 mins

Drying time: 3 – 10 days depending on you how dry you prefer it

Ingredients

• 2kg silverside or topside beef cut along the grain into 1 – 2 cm strips
• 250ml spirit vinegar or cider vinegar
• 125g ground toasted coriander seeds
• 2 Tablespoons freshly ground black pepper
• 2 Tablespoons course sea salt
• 2 Teaspoons paprika

Instructions

1. Mix the spices together and add 2/3 of the spice-mix to the vinegar in a bowl.
2. Add the meat and coat thoroughly with the spice/vinegar mixture.
3. Cover the bowl and place in the refrigerator for 12–24 hours.
4. Remove the meat from the bowl and pat dry.
5. Insert hooks into the thickest end of each piece. Sprinkle the remainder of the spice mix over the wet biltong.
6. Hang the meat in a well aired place, or use a biltong box or dehydrator (see below for drying in the oven).
7. Dry the meat for 3 to 10 days (depends on how dry/wet you prefer the biltong). Check the dryness by pinching the meant.

Drying in the oven

Place the wet biltong on the oven drying racks. Leave the light on to create heat. If you can switch the fan on occasionally to move the air around, or leave the door slightly open. Leave for 3 to 5 days. (If you need to use the oven for cooking, remove the biltong, then place back in the oven when it has cooled down.)

Springbok Spaza has a range of spices available if you want to make your own boerewors, biltong, or droëwors.