Droewors
Savor the authentic taste of South Africa with Droewors, a traditional dried sausage that is the ultimate snack for meat lovers. Crafted with a rich blend of ground beef, aromatic toasted coriander seeds, and a tangy hint of brown vinegar, this recipe offers a perfect balance of savory and lightly spiced flavors. Made with natural sausage casings and air-dried to perfection over several days, this beloved treat features a naturally preserved, chewy texture ideal for long-lasting enjoyment. Perfect as a protein-packed snack for road trips, hiking adventures, or an addition to your charcuterie board, Droewors is a celebration of artisanal meat preparation. Learn how to make this time-honored delicacy at home and immerse yourself in the culinary traditions of South Africa!
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Ingredients
- 2 kilograms Beef (preferably a mix of lean meat and fat)
- 25 grams Coriander seeds
- 10 grams Black peppercorns
- 20 grams Salt
- 100 milliliters Brown vinegar
- 5 grams Sugar
- 2.5 meters Natural sausage casings
Directions
Step 1
Begin by placing the coriander seeds in a dry skillet over medium heat. Toast them gently until they release their aroma. Allow them to cool slightly before crushing them coarsely with a mortar and pestle or a spice grinder. Set aside.
Step 2
Grind the beef, aiming for a medium-coarse texture. If the meat is not pre-minced, cut it into smaller chunks and pass it through a meat grinder.
Step 3
In a large mixing bowl, combine the ground beef, crushed coriander seeds, black peppercorns, salt, brown vinegar, and sugar. Mix thoroughly to ensure all the ingredients are evenly distributed.
Step 4
Soak the natural sausage casings in a bowl of warm water to make them pliable. Rinse them well under running water to remove any salt used during their storage.
Step 5
Attach the natural casings to a sausage stuffer and carefully fill them with the meat mixture, being cautious not to overfill to prevent bursting.
Step 6
Twist or tie the sausages to the desired length of about 10-15 cm per piece. Prick a few holes in each sausage with a pin to remove any air pockets.
Step 7
Hang the sausages in a cool, dry place with good air circulation. Ensure they're not touching each other. Allow them to dry for about 5-7 days, depending on the desired level of dryness and local humidity conditions.
Step 8
After drying, store the droewors in a cool, dry place or a refrigerator. Slice into pieces and enjoy as a savory snack!
Nutrition Facts
| Serving size | (2170.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5157.8 |
| Total Fat 406.4g | 0% |
| Saturated Fat 160.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1610mg | 0% |
| Sodium 9462.6mg | 0% |
| Total Carbohydrate 25.3g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 5.0g | |
| Protein 345.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 448.6mg | 0% |
| Iron 57.2mg | 0% |
| Potassium 5930.5mg | 0% |
Source of Calories