Sausages and dried meat

I was lucky enough to get my hands on some biltong and cabanossi sausage from Lake Farm Beef the other day.

I’d never tried biltong before. The package arrived at work so I whipped it open and shared it with the staff – a very tasty and chewy meaty mid morning snack. It was gone in minutes.

The cabanossi I will leave for my special simple pasta dish. The recipe follows:


Biltong and cabanossi


  • Cabanossi, or bacon, or salami or similar, chopped
  • garlic, peeled and diced thinly
  • one dried chili diced very finely
  • 1 400g tin of good quality Italian tomatoes
  • 300g penne pasta


Dice the meat into small pieces. Heat the oil in a shallow frypan. Stir-fry the meat, garlic and chili until crisp and cooked. Add the tomatoes from the can. Chop the whole tomatoes in the pan so it resembles more of a thick mush (very technical term).

Keep the whole shebang on a low heat until most of the moisture is cooked out of the concoction.

In the meantime put a saucepan of well salted water on to boil. Once boiling add the penne pasta and cook until ‘al dente’. Drain the pasta.

Stir the tomato-meat mixture through the pasta. You only need enough to coat the pasta, not drown it.

Serve in large white bowls, with grated parmesan cheese and a few basil leaves for garnish.

Delicious. Add more chili if you love it hot. This is a quick and easy dish that we make when we have nothing else in the cupboard.

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