Morning Grace,
Sorry to be late in getting back to you ,had a weekend of kids stayovers so could,t get near the computer!!!!!
Anyway to get back to the "spec"used in the Boerewors or any other dish such as a large peice of meat with no fat for pot-roasting,here in S.A its mostly used to moisten the meat as in larding it(inserting strips of it using a larding needle into the meat)and to add flavour.You mentioned having 'korntjesmeer" as a spread ,I,ve never used it but i do remember my Gran back in Wales making "beef Dripping"which my Mum and her sisters adored spread on warm bread as young girls instead of butter after the war.Do you have Dutch heritage ?,if so I do have some recs for you if you,de like them,the dutch have made a huge contribution to food here.To wet your tastebuds here is one for you......

Ontbijtkoek (spice bread)
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2 cups of self raising flour, 1/2 (half) cup dark brown sugar (demerara sugar), 1/3 (one third) cup molasses or treacle, 1 cup of milk, 1 tsp. each of ground cloves, cinnamon and ginger, 1/2 (half) tsp. grated nutmeg, pinch of salt.

Combine all the ingredients to a smooth paste. Butter an oblong 8" x 3" cake tin, fill with dough and bake for about one hour in a slow oven (300 degrees F).
When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hours before serving.

This cake keeps moist when put in the bread-bin with the bread. The Dutch serve it with their 'elevenses', buttered or on a slice of bread for breakfast.