Freddy Hirsch Kameelhout Boerewors Spice
£39.95
1kg
Embrace a timeless South African classic with Freddy Hirsch Kameelhout Boerewors Spice, a rich and aromatic 1 kg blend designed to season up to 33 kg of beef boerewors. Named after the revered kameeldoring wood—famed for braai flavour—this spice mix brings that same bold character to every sausage.
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Ingredients
Salt, Cereal [Wheat Bran (Gluten – Triticum aestivum); Maize*], Spices (Irradiated), Preservative (Sodium Sulphite – Yield Max. 1.485% SO2) (E221), MSG (Flavour Enhancer) (E621), Spice Extracts, Flavour Enhancer (E635). *Contains Genetically Modified Organisms
Allergens: GMO ingredients and wheat gluten. May contain traces of soy, milk, or egg.
Self stable: includes natural preservatives to stay fresh, no fuss
Shipping Policy
We aim to dispatch all UK orders on the same day before 1pm Mon-Fri.
You can expect delivery within 3-4 days.
Flavour Experience
Expect a bold, aromatic blend—top notes of strong clove, warm coriander, and gentle nutmeg give this mix a distinctive and hearty character, ideal for authentic boerewors
Delicious ways
to use this spice
Spice up your sausage mixture:
Our spice mixes are a great way to infuse bold flavours into your next batch of Boerewors.
Prepare
Mix your spice and vinegar in ice-cold water (pro rata to the meat amount), then leave for 10 minutes.
Mix
Mix the meat well, then slice your trimmings into sizes that are workable for grinder
Process
Mince your meat trimmings (90/10) through an 8 mm plate, mix your spice in ice-cold water, leave for 10 minutes, mix, mince through 4.5 mm plate, press with 24–32 mm casing, then pack and rest in the fridge for 12 hours to firm up.
Once ready, enjoy and savour.
Recipes for you
FAQ
How do I cook or serve the boerewors?
You can choose from a variety of traditional methods:
Grill or barbecue (“braai”) over coals or wood
Pan-fry
Oven bake
Aim to preserve the juiciness by not over‑pricking the casing—a hallmark of expert boerewors-making
How do I make Boerewors using this Spice Mix?
There are many ways to make traditional Boerewors but here is a good place to start.
Ingredients
- 5 kg beef (80% meat and 20% fat)
- 2 kg Pork (80% meat and 20% fat or spek)
- 500 g ice cold water (500ml)
- 300 g spice mix
- Natural casings
Instructions
Start by mincing your beef and pork together, making sure you include the fat for juiciness.
In a large bowl, combine the mince with 500 g water and 300g of our spice mix. Mix well until everything is evenly blended. Let the mixture rest for about 30 minutes—this allows the flavours to develop.
While it’s resting, soak your natural sausage casings in water to soften them.
Pro Tip: Fry a small piece of the sausage mixture in a pan to check the seasoning, and adjust if necessary.
Fit the casings onto your sausage maker (or use a large funnel) and fill them evenly—avoid over or under stuffing for the best texture. Your boerewors are now ready for the braai!
How long do I leave my dried sausage (Droëwors) hanging to dry?
22MM CASING IT WOULD TAKE 72-96 HOURS IN A KK CHAMBER
In standard 22mm casing it would take 72-96 hours in our KK chambers depending on whether you like your Droëwors crisp and dry or slightly wet/moist.
Day 3: Droëwors will be fairly wet.
Day 4: It will be a little drier.
Day 5: The droëwors will be at its driest.
Received my Kalahari Khabu biltong dryer about a month ago. Absolutely stoked with it, I have dried biltong and dry Droewors and it sets the meat perfectly in no time. Nice size unit that fits in the kitchen well. Would definitely recommend getting one.
Claire & Steve Webb
Loving our new KK11 biltong dryer. We've done about 12 batches in it now and it has not missed a beat. Excellent service from Kalahari Khabu.
Arnold Marais
Great service and after-service care. Super well-made product that works really well. It’s well made and my first biltong effort was done in around 24 hours and was excellent. Thin strips of beef rump with chilli. Really impressed all round.
Mark “Doubtless Bay Villas” Calverley