Recipes

Biltong Salad (Serves 4)

Ingredients
Young Spinach or Swiss Chard leaves OR substitute with a packet of mixed Salad leaves (as often found pre-washed in supermarkets), Butter Lettuce leaves, Red Butter Lettuce leaves, 250g / 9 oz thinly sliced moist Biltong, 2 hard boiled Eggs, Some chopped Parsley, 1/2 a cup of Bean Sprouts or a 14px bunch of Watercress, 1 cup of Croutons.

French dressing:

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

Directions:
First make the dressing by combining all the ingredients in a screw top jar. Place all the salad ingredients into a large salad bowl and toss lightly. Just before serving, shake the dressing well and drizzle over salad ingredients. Toss lightly, then scatter croutons over.

Penne Boerewors:

Ingredients

- 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.  

Directions:

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.


 Classic Boerewors - grill and serve whole with sautéed onions and peppers on a roll or plate

Hot & Spicy Sandwich - grill, slice and scoop into roll with tomato sauce and hot sauce

Boerewors Bean Soup - cook, slice and add Boerewors to lentil and black bean soup recipes

Sizzling Salad - grill, slice and toss in a fresh romaine salad with Caesar dressing

Boerewors Cholent- bring new flavor, texture and aroma to cholent, casseroles and chili

Boerewors n’ Beans - Sautee three sausages lightly in Canola oil, cut into bite size pieces and add to a large can of Bush' vegetarian baked beans. Simmer for at least 30 min
Joburg™ Kosher sells only Kosher Biltong and Kosher Boerewors and allows you to buy Biltong in the USA. In this section we will discuss the background and history of Biltong. Biltong is a South African Food. The word comes from Dutch with ‘BIL’ meaning buttock and ‘TONG’ meaning strip. Biltong has been around for centuries; for instance, a more primitive form, the Dutch tassal, was also prepared in certain areas of France during the late Middle Ages. Tassal was also made in Batavia, and made its way to South Africa with the Dutch settlers where it was adapted to the less pungent biltong.

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 gourmet sausage.

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.

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