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.
- 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
- 20 ml malt vinegar
- Mix the minced beef with the salt, black pepper, coriander, cloves and nutmeg
- Add in vinegar and mix well
- Stuff into lamb casings, loosely. Try not to overstuff it.
- 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?
December 23, 2022
in theHome curing