Biltong Salad (Serves 4)
1 tbsp White Wine Vinegar or Lemon Juice, 2 tbsp Olive Oil or Vegetable Oil, 1 tsp Salt, A pinch Sugar (optional), 2 cloves of Garlic-chopped, 1/2 tbsp chopped Parsley or fresh Herbs
- One sweet onion, very thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 8 plum tomatoes, chopped
- 6 cloves fresh garlic, chopped
- 1 cup marinara sauce
- one package Boerewors (regular or garlic)
- olive oil, about 2tbsp
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 16 oz box of Penne pasta, cooked,
- and if not being used immediately,
- tossed with a small amount of olive oil
- so it won't dry out.
In a large pan, heat olive oil over medium heat.
Saute the sausages whole until the meat starts to brown and the
links are solid enough to slice, about 8 minutes, turning halfway to cook both sides evenly. Remove
sausages from pan, starting with one to test, and slice into approximately 3/4 inch rounds. If the sausage
starts to fall apart as you slice it, return it to pan and wait several more minutes. Remove and slice all the
sausages and set aside. If it bothers you, remove the sleeve at this point, although it is fully edible. In the
same pan and oil, saute onions and garlic until translucent. Return sliced sausages to the pan, add the
tomatos, marinara sauce, basil, and spices. Stir gently. Simmer for 5-10 minutes, until the tomatoes are
softened. Serve over pasta of your choice
Here are some serving suggestions for Biltong and Boerewors.
- About Biltong
- About Boerewors
- Biltong Recipes
- Boerewors Recipes
- Biltong News
- Boerewors News
- Biltong Vs. Jerky
- South African Food
Biltong has been a favorite with South African food eaters for close on 400 years now. This mildly spiced and salted, cured Beef is marinated and seasoned and cured slowly for days in the unique South African style. South African dried meat, has sustained these people since the early days of the Voortrekkers.
No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies. Biltong is now becoming very popular in the USA and is becoming the preferred choice for Beef Jerky afficianados because of it's natural homemade beef jerky taste.
Biltong is used in a multitude of ways to complement other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter. People are always looking for a good Biltong Recipe or Beef Jerky Recipe. we will include many of our Biltong Recipes in our Biltong recipe page to show you how to make your favorite South African beef jerky dish.
There are typically two main types of biltong – Beef Biltong and Game Biltong. Both are good, but some people prefer one above the other. Lamb, pork and poultry are not used for biltong, although ostrich meat makes good biltong and is popular in South Africa it is not Kosher. Beef is probably the most popular and most delicious of all of all Biltongs.
While Joburg™ Kosher makes only
Kosher Boerewors (Kosher Gourmet
Sausage) in this section we will discuss the background and history of the
Boerewors sausage. Boerewors (farmer's sausage) comes from the Afrikaans words
boer (farmer) and wors (sausage), and it is pronounced "boo ruh VORS] is as
traditionally South African as
Biltong, ( South African Beef Jerky ) Koeksisters, Pap (maize porridge) and
Vetkoek (fat cake). "Boeries" as it is affectionately know by locals, is staple
fare in South Africa. It is wholesome, delicious and reasonably inexpensive.
Above all, it tastes like nothing else on the rest of this planet! It has been
described by discriminating palates as eating high end
Boerewors is another inheritance from pioneering South African forefathers who used to combine minced meat and cubed spek (beef fat) with spices and preservatives (vinegar) which were freely available from the then South African Cape Colony.
During their trek (journey) through the hinterland (coast line) large quantities of wors would be made during their outspan (stopover) and that which could not be eaten would be hung to dry and taken along for sustenance as they continued their explorations.
In the decades that followed this type of wors gradually evolved and the term "Boerewors" became entrenched in our culture.
Boerewors is made from coarsely minced beef (sometimes combined lamb) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is preserved with salt and vinegar, and packed in sausage casings. Traditional boerewors is usually formed into a continuous spiral, as illustrated on the right. Boerewors is often served with pap (traditional South African porridge made from mielie-meal). Boerewors is also very common throughout Southern Africa, as well as with expatriate communities in countries like Australia, The Netherlands, the United Kingdom, the USA / United States and Ireland.
Boerewors is usually braaied (barbecued), but may be grilled in an electric
griller, or fried. Alternatively it can also be grilled in an oven. Sometimes,
inferior types of boerewors are sold as braaiwors, and may contain more than 30%
fat, soy, tripe (heart and/or lungs) and water
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. We will be adding many Boerewors Recipes for you to view soon you will also be able to add your own Boerewors recipe.