Droewors
Delight your taste buds with Droewors, a flavorful South African dried sausage that’s perfect for snacking or sharing at gatherings. This preservative-free recipe combines lean beef with aromatic toasted coriander seeds, cracked black peppercorns, and a touch of brown vinegar for a tangy undertone. Natural sausage casings ensure authenticity, while the air-drying process imbues the droewors with a rich, concentrated flavor and irresistible chewiness. With minimal prep and no cooking required, this traditional delicacy transforms simple ingredients into a rustic, protein-packed treat that’s ideal for outdoor adventures or enjoying alongside a glass of red wine. Perfect for meat lovers and fans of cured snacks, Droewors offers a genuine taste of South African culinary heritage!
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Recipe Information
Ingredients
- 2 kilograms Beef (preferably a mix of lean meat and fat)
- 25 grams Coriander seeds
- 10 grams Black peppercorns
- 20 grams Salt
- 100 milliliters Brown vinegar
- 5 grams Sugar
- 2.5 meters Natural sausage casings
Instructions
Begin by placing the coriander seeds in a dry skillet over medium heat. Toast them gently until they release their aroma. Allow them to cool slightly before crushing them coarsely with a mortar and pestle or a spice grinder. Set aside.
Grind the beef, aiming for a medium-coarse texture. If the meat is not pre-minced, cut it into smaller chunks and pass it through a meat grinder.
In a large mixing bowl, combine the ground beef, crushed coriander seeds, black peppercorns, salt, brown vinegar, and sugar. Mix thoroughly to ensure all the ingredients are evenly distributed.
Soak the natural sausage casings in a bowl of warm water to make them pliable. Rinse them well under running water to remove any salt used during their storage.
Attach the natural casings to a sausage stuffer and carefully fill them with the meat mixture, being cautious not to overfill to prevent bursting.
Twist or tie the sausages to the desired length of about 10-15 cm per piece. Prick a few holes in each sausage with a pin to remove any air pockets.
Hang the sausages in a cool, dry place with good air circulation. Ensure they're not touching each other. Allow them to dry for about 5-7 days, depending on the desired level of dryness and local humidity conditions.
After drying, store the droewors in a cool, dry place or a refrigerator. Slice into pieces and enjoy as a savory snack!
Nutrition Facts
Calories |
5158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.4 g | 521% | |
| Saturated Fat | 160.7 g | 804% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1610 mg | 537% | |
| Sodium | 9463 mg | 411% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 5.0 g | ||
| Protein | 345.8 g | 692% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 5930 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
