Droë Wors

Author: Marthinus Strydom
Category: Meat Curing
Serves/Qty: 3.00
Share
Heidi Strydom

There are few things as satisfying as snacking on droë wors (dried boere wors). As old as the Afrikaner itself, droë wors is something really exquisite.

Marthinus Strydom

The Story

Droëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

Subscripe to my Facebook page.
Subscripe to my Youtube channel.

© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.

Ingredients
Change your meat weight in gram and press Enter
Gram

This is an EQ recipe. If you change the weight, then the ingredient list will update and show the exact weight for your 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

Our review system is being upgraded. Please check back again later!