Droëwors (South African Dried Sausage)

🧂 Ingredients

• 2kg Beef(Choose a lean cut like chuck or round, coarsely ground (around 6-8mm grind).)
• 300g Pork fat(This adds moisture and flavor. Coarsely ground.)
• 4 tbsp Ground coriander(Toasted and freshly ground for best flavor.)
• 50g Salt(Coarse salt is preferred for texture.)
• 100ml Vinegar(White vinegar or apple cider vinegar works well. It helps with preservation and adds a slight tang.)
• 1 tbsp Black pepper(Freshly ground.)
• 1 tsp Nutmeg(Freshly grated.)
• Sufficient length Casing(Thin sheep or beef casings, prepared according to package instructions (rinsed and soaked if necessary).)

👨‍🍳 Instructions

1. 1

   Prepare the meat mixture: In a large bowl, combine the coarsely ground beef and pork fat. Ensure they are well mixed but not over-worked.

   ⏱️ 15 minutes
2. 2

   Add the seasonings: Sprinkle the ground coriander, salt, black pepper, and nutmeg over the meat mixture. Pour in the vinegar. Mix thoroughly by hand until all ingredients are evenly distributed. The mixture should feel slightly sticky.

   ⏱️ 15 minutes
3. 3

   Chill the mixture: Cover the bowl and refrigerate the meat mixture for at least 1 hour. This allows the flavors to meld and makes the mixture easier to stuff.

   ⏱️ 1 hour
4. 4

   Stuff the casings: Load the chilled meat mixture into a sausage stuffer. Attach a stuffing horn and thread the prepared casing onto it. Stuff the mixture into the casing, forming thin sausages (approximately 1.5-2 cm in diameter). Tie off the ends of each sausage or twist them into desired lengths.

   ⏱️ 30 minutes
5. 5

   Prepare for drying: Hang the stuffed sausages on drying racks, ensuring they do not touch each other. This allows for even air circulation.

   ⏱️ 10 minutes
6. 6

   Dry the droëwors: Hang the sausages in a well-ventilated, cool, and dry place. An ideal temperature is between 10°C and 15°C (50°F and 59°F) with low humidity. You can use a dedicated drying cabinet, a cool pantry, or a room with good airflow. Avoid direct sunlight or excessively warm temperatures.

   ⏱️ 3-5 days
7. 7

   Check for readiness: The droëwors are ready when they are firm to the touch but still pliable, with a slightly leathery exterior. They should not feel wet or sticky. The internal moisture content should be significantly reduced.

   ⏱️ Ongoing check
8. 8

   Store: Once dried to your preference, the droëwors can be stored in an airtight container at room temperature for a few weeks, or refrigerated for longer storage.

   ⏱️ N/A

💡 Pro Tips

• ✓For best results, use a meat grinder with a coarse plate (6-8mm).
• ✓Ensure good ventilation during the drying process to prevent mold.
• ✓If you don't have a sausage stuffer, you can use a piping bag with a large round tip, though it will be more challenging.
• ✓The key to good droëwors is a balance of lean meat and fat, combined with proper drying conditions.

🔄 Variations

• Add chili flakes or cayenne pepper to the meat mixture for a spicy kick.
• Use game meats like venison or springbok for a richer flavor profile.
• Experiment with different spice blends, such as adding a touch of smoked paprika.

🥗 Nutrition

Per serving