Droë Wors


Ingredients

80 % beef or venison (no pork or veal, it goes rancid when dried)
20 % beef fat (no pork or spek)
2 % salt
0.20 % crushed pepper corns
1.25 % coriander toasted and crushed
0.03 % ground cloves
1.50 % brown vinegar or malt vinegar
3 % worcestershire sauce
0.05 % nutmeg
narrow (thin) sausage casings

Method

  1. Cube all meat
  2. Mix together thoroughly and mince coarsely.
  3. Place meat in large bowl
  4. Add all dry spices, vinegar and brandy (if used)
  5. Mix together lightly with a two pronged fork
  6. Place in fridge for +/- 2 hours to blend flavours
  7. Soak casings in water during this period
  8. Fit casings to sausage maker and fill with mixture
  9. Do not over- or under-stuff