South African skilpadjies

Skilpadjies: A must-have at your next braai. Image: Irene Muller.

Skilpadjies – Crispy bacon and liver bites on the braai

These tasty gems will add so much to your next braai. Simply irresistible!

South African skilpadjies

Skilpadjies: A must-have at your next braai. Image: Irene Muller.

Every weekend most South Africans light a fire for a much-awaited family braai. Make your next braai extra special with these homemade skilpadjies.

These tasty bites are basically livers wrapped in bacon along with caul. When skilpadjies are placed on the barbeque grill on medium coals for about 30 – 45 minutes, they transform into the most delicious goodies that are simply irresistible. If you are in the mood for these mouth-watering gems, but you are not having a braai, simply pop them into the oven. When you are about to remove them from the coals or out of the oven, make sure the outside is crispy.

Usually, you need to track down a good butcher to lay your hands on this valuable delicacy. But with this recipe in your hand, you will be able to make your own without much effort.

Serve with krummelpap and tomato relish for the ultimate traditional treat. Alternatively, just enjoy them as part of your braai. After tasting one, it will be hard to say no to a second one.

Skilpadjies recipe

4 from 6 votes
Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Soaking Time


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  • 1.5 – 2 kg 1.5 – 2 caul (netvet)

  • 750 g 750 sheep’s liver, cleaned

  • 1 packet 1 bacon

  • 1 1 onion, finely chopped

  • 2 cloves 2 garlic, finely chopped

  • 1 slice 1 white bread

  • ½ teaspoon ½ finely ground cloves

  • ½ teaspoon ½ nutmeg

  • ½ teaspoon ½ fresh thyme, chopped

  • 2 tablespoons 2 brown vinegar

  • 2 tablespoons 2 Worcestershire sauce

  • salt and pepper to taste


  • Soak the caul fat (netvet) in hot water until soft.
  • Soak the liver in milk for ± 1 hour.
  • Cut half of the bacon into small pieces and place with the rest of the ingredients, except the caul (netvet), in a food processor and process until smooth.
  • Cut off the thick edges of the caul (netvet) and cut into ± 12 squares measuring 10 x 10 cm.
  • Add a tablespoon of the mixture onto each square and fold neatly.
  • Wrap a strip of bacon around each and secure with a toothpick.
  • Braai the skilpadjies over medium coals for 30 – 45 minutes or in a pan until the bacon is crispy and the filling is cooked.


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