Droewors is a dried jerky sausage from South Africa that is modeled on the iconic boerewors sausage. It is cooked with beef or mutton, sheep tail fat, coriander, vinegar, and a variety of spices. It is occasionally flavored with garlic or chili peppers. These thin sausages are swiftly dried to simulate the hot South African weather.
- 3 kg of lean beef or lamb
- 300 g of fat
- natural sheep casings
- coriander cloves, nutmeg and black pepper in any proportion you like.
- Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry.
- Pre-cool the mixture at 2 C.
- Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in.
- Mix again and then mince again this time through 4.5 mm plate on mincer.
- Fill the sheep casings with the mixture without letting any air in.
- Dry the droëwors at 30 C with UV light for 24 hours. Then switch off the light.
- Hang droëwors to dry on a plastic or metal hook. Do not allow contact between the raw meat and wood.South African droewors on a cutting board with herb garnish
- Dry droëwors for 5 days.