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Should modern sausages be reclassified as bread? Seriously when 50% of your ingredients are flour and starch based fillers the line has to be somewhere. Shop the KK SL08 Meat Grinder Shop Sausage Making KK SL08 Meat Grinder 12-month warranty on working parts. $595. FREE NZ SHIPPING Shop the KK SL08 Meat Grinder Something is […]

PREP & SLICING One Slicer, Endless Possibilities Everybody knows that quality ingredients matter — but what about the cut? Whether you are cutting steaks, preparing biltong smalls, jerky or slicing fruit for dehydration, consistent thickness makes an enormous difference. See the KK SL250 — $695 Shop Slicers & Shredders ONE MACHINE, EVERY JOB KK SL250

SLICING & SERVING A Sharp Knife Still Crushes Dried Biltong Before It Cuts Tired of your biltong crumbling the moment you cut it? A drawing blade fixes compression damage by separating dried fibres instead of crushing them. See the Heritage Slicer Shop Slicers & Shredders DRY IT RIGHT, SLICE IT RIGHT KK12 + Heritage Slicers

BILTONG TROUBLESHOOTING That Light Bulb in Your Biltong Box Is the Problem Getting jerky when you expected biltong? The fix is not the meat or the spice. It is the temperature inside your box. See the KK12 Biltong Boss Shop Biltong Cabinets WITH EVERY KK12 KK12 Biltong Boss $495 Free shipping across New Zealand, and

CLEANING & MAINTENANCE GUIDE How to Clean and Maintain Your Sausage Making Equipment Two jobs at once: keep your family safe, and keep good gear working for decades. Neither is hard, both come down to a single habit. Here’s the full routine, straight from makers who clean up after every batch of boerewors. Shop Sausage

SPICE GUIDE · FIND YOUR FLAVOUR Biltong Spices: Which Flavour Is Right for You? Coriander, salt and pepper form the backbone of almost every blend — but the small differences between mixes are what separate a clean, mild snack from a bold, braai-style bite. Here are the six Kalahari Khabu flavours, and exactly who each

I finally get to enjoy boerewors again
There’s something about a proper braai that you can’t explain. Unless you’ve stood there, turning a coil slowly over the fire while talking nonsense with your mates, you don’t quite get it. Boerewors isn’t just sausage.
It’s ritual.

I finally get to enjoy boerewors again
There’s something about a proper braai that you can’t explain. Unless you’ve stood there, turning a coil slowly over the fire while talking nonsense with your mates, you don’t quite get it. Boerewors isn’t just sausage.
It’s ritual.

I finally get to enjoy boerewors again
There’s something about a proper braai that you can’t explain. Unless you’ve stood there, turning a coil slowly over the fire while talking nonsense with your mates, you don’t quite get it. Boerewors isn’t just sausage.
It’s ritual.

When I first moved to New Zealand, one thing surprised me. I didn’t realise how much I’d miss boerewors. Back home, boerewors were something I took for granted (just like Biltong but that’s a story for another day). We enjoyed them at every Braai because they were part of our tradition as a family and