Commonly used spices in Biltong and Sausages
Apart from the obvious salt and pepper, here are some of the common sausage spices and biltong spices:
- Chilli – cayenne pepper is added to sausages and biltong to give that extra heat.
- Sage – most good breakfast sausage recipes call for sage.
- Mace – this is the outer shell of the nutmeg with a milder taste than regular nutmeg. It’s used in most wiener (and bratwurst) sausage recipes.
- Coriander – the seed of the cilantro plant, is more intense in flavour than the leaves. This is must use biltong spice.
- Fennel – the ripened and dried seeds of the fennel plant have a mild liquorice- like flavour. Fennel seed gives Italian sausage its distinct taste.
- Cumin – the dried seed of a plant that looks a lot like parsley. Cumin is an important spice in some Mexican and Asian recipes for sausages.
- Ginger – the dried and ground root of the plant. Ginger is an important spice in salami and bratwurst.
- Paprika – this is made from grinding the dried fruits of the Capsicum family. Normal and smoky paprika adds a nice bite and taste to your biltong.
