For many South African expats longing for familiar flavours, South African polony is more than just a sandwich filler. It’s a nostalgic reminder of childhood lunchboxes, braai sides, and quick weekday meals. As interest in healthier alternatives to classic favorites continues to rise, especially among those who value control over ingredients and quality, making this beloved sandwich filler at home has become easier and more rewarding than ever.
What is Polony and what is it made of?
Polony, sometimes called “French polony” is a type of processed sandwich meat widely enjoyed across South Africa. South African polony typically features a blend of finely minced meats, spices, and sometimes cereals, all steamed or boiled to create a firm, sliceable loaf. While store-bought varieties are readily available in South Africa, expats often find it difficult to source authentic South African polony abroad.
Ingredients for Polony
One of the best advantages of making homemade polony is knowing exactly what goes into your food:
- 800g chicken thighs or drumsticks, skin removed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, deseeded and sliced
- 1 tbsp chicken seasoning or spice blend
- 1 chicken stock cube dissolved in 600ml hot water
- 2 tbsp paprika
- Salt and black pepper to taste
- 50g unflavoured gelatin powder
- Juice from 1 large cooked and grated beetroot
- Optional: Add chilli for extra heat
This makes homemade polony a safer and more wholesome alternative, especially for families.
The art of crafting homemade polony
Making polony at home is neither difficult nor time-consuming. The process shares similarities with other sausage-making methods and allows room for customization.
Basic South African Polony recipe
- Combine all the ingredients in a large pot, leaving out the salt and pepper.
- Let it simmer for about 1.5 hours until the chicken is tender and falls off the bone, and the liquid thickens into a broth.
- Season with salt and pepper.
- Strain 250ml of the broth into a bowl and quickly mix in the gelatin, whisking until fully dissolved.
- Add the chicken meat to the prepared gelatine broth and blend in a blender until the mixture is smooth, like a smoothie.
- Extract 2 tablespoons of juice from the grated beetroot by squeezing it.
- There are two methods to achieve a cylinder shape:
– Spoon the mixture onto a sheet of cling wrap or parchment paper, roll it tightly into a cylinder, and twist the ends to seal.
– Alternatively, pour the mixture into an empty plastic bottle, allow it to set, and then cut out the polony once it has firmed up. - Allow the polony to cool and set completely by refrigerating it for at least 6 hours before unwrapping. Once ready, slice and enjoy it in sandwiches, paired with salads, or as a protein-packed snack.
Why South African Polony is special
South African polony holds a special place in the South African scene; this beloved staple is both versatile and affordable. Whether tucked into a school lunchbox or layered into a street food favourite like a kota or a gatsby, polony is a go-to choice for many. For expats yearning for a taste of home, homemade polony not only captures its authentic flavour but also ensures optimal quality and food safety. With this recipe you able to tailor the ingredients for polony to dietary needs and preferences, but you can also proudly share a slice of South Africa with friends and family abroad
Whether you stick to the classic ingredients or experiment with different meat blends and spices, South Africa polony always delivers nostalgic comfort.
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