A traditional South African delicacy featuring lean venison infused with the warm, aromatic crunch of toasted coriander. These savory sausages are slow-cured to create the ultimate high-protein snack with a deep, spiced flavor.
2 kg venison meat (Kudu or Springbok) or 1 kg beef fat
50 ml vinegar or 3 tbsp whole coriander seeds (toasted and crushed)
2 tbsp salt or 1 tsp ground black pepper
2 tsp coriander
1
Mince the venison meat and beef fat together through a coarse plate. Gently mix in the vinegar, crushed coriander, salt, and pepper by hand (do not overwork the meat).
2
Stuff the mixture loosely into the sheep casings using a sausage filler. This is a traditional cured product.
3
Hang the sausages in a cool, well-ventilated biltong box or drying room with a gentle fan for 3–4 days until completely dry and firm to the touch.
Notes
n/a
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Ingredients
2 kg venison meat (Kudu or Springbok) or 1 kg beef fat
50 ml vinegar or 3 tbsp whole coriander seeds (toasted and crushed)
2 tbsp salt or 1 tsp ground black pepper
2 tsp coriander