Dry Wors / Droewors - 250g - Original Flavour

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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. All of the above, actually. All three names can be used to identify Droewors which in Afrikaans literally means “dry sausage”. The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage. [2] Because it's seasoned with vinegar and salt, it makes curing and preserving easy, especially when hung out to dry in the open dry air. With whole pieces of meat like biltong or bresaola, the process can be slightly more forgiving and there is a lower chance of spoiling it because the meat stays whole.

While the meat chills and your casings are soaking, you toast the spices in a dry pan. Toast them separately because they roast at different speeds. When it's fragrant and nicely roasted, you let it cool down before blitzing into a powder. I usually blitz the coriander separately so that it's not completely fine, but this is not a set rule. It's more for those who grew up in South Africa and used to the coarse ground coriander. Salt is probably the most important ingredient in droewors. It is both the flavoring as well as the preservative so the amount of salt is important. After years of cooking and making biltong, now recipe creation and analysis, I am working toward developing basic seasoning "formulas" that will allow people to cook well...without recipes! It is typically grilled over charcoal or even oven roasted and pan fried. While Droewors on the other hand, can be enjoyed right after curing and don't need to be refrigerated. They won't last long anyway because they are so good you won't be able to resist one after the other.We ran out of droewors within days and I decided to think of ways to make the droewors without having to buy an industrial meat grinder and sausage stuffer. I do own a Kitchenaid sausage stuffer, and I realized it was totally doable with small quantities.

Vinegar and alcohol - Use any type of vinegar with an acid value less than 9%. Apple cider, malt, or any wine vinegar will do. Use wine, brandy, whisky, gin or grappa, but they are not essential.

What do you need to make droewors?

Spices and salt - Juniper and game goes well, so we sub the cloves for juniper berries. Natural fine sea salt. Meat - Venison, deer or other game can all be used. It will be leaner and you definitely want to add some beef fat.

It's extremely important that you follow best practices when cooking and even more so when making charcuterie.It originated much the same way as biltong did. Out of a necessity to preserve meat when the Voortrekkers went on their long expeditions. Here at Ember, we're not all about biltong. Yes, we might bring it up a lot (because it's utterly delicious) but we thought it was about time to shine some light on biltong's lesser known cousin - Droëwors. A fridge - Make sure it's spotless and not overcrowded with other foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry. Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.

It can be made with a variety of meats, including pork, if you know how to. Which is exactly what I'll show you. How to make any droëwors, ranging from classic beef droëwors to venison and pork. Jump to: There should only be about 5% of fat on the meat. You can ask the butcher to cut the excess fat before grinding so that you'll end up with lean ground meat. Otherwise, your droewors will be greasy. Spices. Custom-built curing chamber - Basically a fridge with a fan, heating source, humidifier and dehumidifier plugged into a thermostat and humidistat. This is what I use. This way you get to control the environment it cures at fully. All of the ingredients are mixed and stuffed in either a sheep or collagen casing to make the thin sausages. It’s then hung in a warm, dry place to be air dried for over a week - the wait is well worth it though because it is what gives it that tender bite apart from using really good meat.

How to dry wet droewors

Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage. Cut all the meat into small cubes, mix together and grind to a coarse texture. Tip: to improve texture, put the meat in the freezer for 20 minutes prior to grinding and mixing. This will keep the fat from spreading over the beef. Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days. Herbs and aromatics - Rosemary and garlic. You can use the classic recipe and just replace the meat, but these really tastes great with game. Using pestle and mortar, grind the dry spices. Sift to remove husks and then mix with the remaining spices and brown sugar.