Crown Gold Cabanossi Spice – Authentic Flavour for Savory Cabanossi
£29.95
600gm
Invoke the rich tradition of South African-style cabanossi with Crown Gold Cabanossi Spice, a 600 g seasoning pack that perfectly seasons up to ~15.6 kg of meat into irresistibly spicy, chewy cured sausages.
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Ingredients
Salt, coriander, white pepper, dextrose, sucrose, ascorbic acid (E300), MSG (E621), cereal (wheat flour/gluten), flavourings
Allergens: Contains soy; may also contain celery, milk, egg, mustard, wheat/gluten
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
Unforgettable – Expect warm, smoky paprika tones underpinned by aromatic coriander, caraway, and nutmeg, with garlic and onion for depth. The blend is rounded out by subtle sweetness, Savory MSG punch, and a vibrant reddish-orange hue.
Delicious ways
to use this spice
Dry Sausage
Spice up your sausage mixture:
Our spice mixes are a great way to infuse bold flavours into your next batch of Boerewors & Dry Sausage.
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 mince through a 4.5 mm plate.
Process
Place into your sausage press and cover the sausage nozzle with 18–22 mm casing. Press out all thin sausage and hang in your chamber at 20°C for the first 24 hours, followed by 72 hours at 25–30°C.
Once ready, enjoy and savour.
Recipes for you
FAQ
What is the best way to store the spices?
Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.
What cuts of meat do I use?
Traditional droewors recipes require high quality cuts of beef with between 5% and 10% fat content. Other types of meat such as venison can be used but avoid pork or veal, as it can become rancid during the drying process. The fat content is vital for your droewors to remain moist and flavourful after the drying process. Make sure to coarse grind the meat to strike the perfect balance between dryness and moisture, safeguarding against a crumbly or overly hard texture.
Can I freeze my droewors?
Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
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