Low Sodium Droewors
Indulge in the authentic flavors of South Africa with this Low Sodium Droewors recipe, a healthier twist on traditional dried sausage. Crafted with a combination of lean beef and pork, this recipe is delicately spiced with fragrant toasted coriander, nutmeg, and black pepper, offering a robust yet balanced flavor profile. Perfect for those watching their sodium intake, it uses just a touch of sugar and vinegar for a natural curing process. The sausages are air-dried to perfection, making them a protein-packed, low-sodium snack ideal for hikes, picnics, or pairing with your favorite charcuterie board. Easy to prepare and naturally preserved, this droewors recipe is a deliciously wholesome treat that’s both savory and guilt-free.
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Ingredients
- 1000 grams lean beef
- 250 grams lean pork
- 15 grams coriander seeds
- 5 grams ground black pepper
- 2 grams ground nutmeg
- 30 milliliters vinegar
- 5 grams sugar
- 1 package natural sausage casings
- 50 milliliters water
Directions
Step 1
Begin by preparing the meat. Trim excess fat from both the beef and pork. Cut the meat into small chunks that can fit into your meat grinder.
Step 2
In a dry skillet, toast the coriander seeds over medium heat until they become fragrant. Let them cool, then grind them coarsely with a mortar and pestle or spice grinder.
Step 3
In a large bowl, combine the beef and pork with the ground coriander, black pepper, nutmeg, vinegar, sugar, and water. Mix thoroughly to ensure even distribution of the spices.
Step 4
Run the seasoned meat mixture through a meat grinder using a medium-sized plate.
Step 5
Place the ground meat back into the bowl and knead it gently by hand for a few minutes to bind the sausage mixture.
Step 6
Prepare the natural sausage casings by rinsing them thoroughly under cold water to remove any salt. Soak the casings in lukewarm water for about 30 minutes.
Step 7
Set up your sausage stuffer and slide a length of casing onto the nozzle. Carefully fill the casings with the meat mixture without overstuffing, ensuring there are no air pockets.
Step 8
Once filled, twist into sausages every 4-6 inches. Use a sterilized needle to puncture any visible air pockets in the sausages.
Step 9
Hang the droewors in a well-ventilated, cool, dry place. Alternatively, you can use a dehydrator set at 30-35°C (86-95°F). Let the sausages dry until they have shrunk in size and lost about 50% of their weight, which can take from 3 to 5 days depending on humidity levels.
Step 10
Once dried, store the droewors in a cool, dry place. They can be eaten immediately or stored for several weeks.
Nutrition Facts
| Serving size | (1594.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3488.4 |
| Total Fat 212.6g | 0% |
| Saturated Fat 80.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1318.9mg | 0% |
| Sodium 2806.5mg | 0% |
| Total Carbohydrate 17.8g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 5.2g | |
| Protein 352.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 307.2mg | 0% |
| Iron 34.8mg | 0% |
| Potassium 3580.0mg | 0% |
Source of Calories