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All our spices are available in 1kg packets, except for BBQ Beef Sausage which is available in 3,25kg.

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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.
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Traditional Boerewors, Kameelboom Boerwors, Plaas Boerewors, Ounooi Boerewors, Firebos Braaiwors, Kasi Braaiwors, Chicken sausage, Pork Sausage, BBQ Beef Sasauge, Kansas Burger, Magic Rasher Sprinkles, Bazooka Sprinkle, Nyati drywors, Nyati Biltong, Original Biltong, Cabonossi