Droewors is a Southern African snack, based on the traditional, coriander-seed spiced Boerewors sausage.

Just as easy to make as Biltong, Droewors is delicious and can be made easily from shop-bought beef mince! It doesn’t require any grinding, just a simple stuffer (see here for examples: https://www.dinnerdinnerfatman.com/sausage-stuffers). You don’t even need a curing cabinet, I just hang mine in the kitchen on a coat hanger, much to the annoyance of my wife. Until it’s ready that is. Then she’s a little more understanding about living with a meat-mobile for a few days.

You should try and get minced beef with no more than 5% fat to avoid ending up with fatty, greasy dry wors.

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Ingredients

  • 500g Beef mince (5% fat)
  • 5 g salt
  • 1 g black pepper
  • 2 g coriander seeds (ground)
  • small pinch cloves (ground)
  • small pinch nutmeg (ground)
  • 2 meters lamb casings
  • 100 ml malt vinegar

Instructions

  1. Mix the minced beef with the salt, black pepper, coriander, cloves and nutmeg
  2. Add in vinegar and mix well
  3. Stuff into lamb casings, loosely. Try not to overstuff it.
  4. Dry the wors in a biltong box if you have one, or by hanging in a cool environment with a little air movelemtn for 3-4 days (longer if necessary). The wors should be dry and break easily.

How to eat it?

With beer.

Video

Posted 
December 27, 2020
 in the 
Home curing
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