Gluten-Free Droewors
Experience the authentic taste of South Africa with this *Gluten-Free Droewors* recipe—a delightful snack that's rich in flavor and entirely gluten-free. Made with lean beef, pork back fat, and a custom blend of toasted coriander, black pepper, nutmeg, and cloves, this droewors is a true treat for the senses. The recipe uses gluten-free sausage casings and relies on a traditional air-drying method for 5-7 days, ensuring a chewy, well-preserved texture with no cooking required. Perfect for those seeking a high-protein, low-carb snack without compromising on taste, these droewors bring together old-world techniques and modern dietary needs. Whether you’re prepping for a road trip, a hiking adventure, or just looking for a hearty DIY snack, this gluten-free version of the classic South African dried sausage is a must-try!
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Recipe Information
Ingredients
- 2 pounds lean beef
- 0.5 pounds pork back fat
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 0.25 teaspoon nutmeg
- 0.25 teaspoon cloves
- 1.5 teaspoons salt
- 2 tablespoons white vinegar
- 2 pieces (approximately 3 feet each) gluten-free sausage casing
Instructions
1. Begin by chilling the beef and pork back fat in the freezer for about 15-20 minutes to make grinding easier later.
2. Toast the coriander seeds and black peppercorns in a dry skillet over medium heat for 2-3 minutes until aromatic. Let them cool and then grind them finely using a spice grinder or a mortar and pestle.
3. Mix the ground coriander and pepper with nutmeg, cloves, and salt in a small bowl to create the spice blend.
4. Remove the semi-frozen meat from the freezer and cut it into small cubes. This will help it grind more evenly.
5. Using a meat grinder fitted with a medium-coarse plate, grind the beef and pork back fat together into a large mixing bowl.
6. Add the spice blend to the ground meat and mix thoroughly to ensure even seasoning.
7. Gradually stir in the white vinegar, ensuring it distributes well throughout the meat mixture.
8. Rinse the gluten-free sausage casing under cold water to remove any residual salt used for preservation, and then soak it in warm water for about 30 minutes to soften.
9. Using a sausage stuffer attachment on a stand mixer or a manual sausage stuffer, carefully feed the casing onto the nozzle and fill it with the meat mixture. Handle the casing carefully to avoid air bubbles and over-stuffing.
10. Once filled, tie off ends of the sausage using string. Rest the droewors in a cool, dry place with good air circulation for about 5-7 days until completely dried. Avoid direct sunlight and ensure ample space between sausages for drying.
11. Once fully dried, store the droewors in a cool place or refrigerate. They can also be vacuum-sealed and frozen for longer storage.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.6 g | 402% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 0.2 g | ||
| Protein | 328.5 g | 657% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 219 mg | 17% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3740 mg | 80% | |
*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.
