Low Sodium Droewors
Experience the rich, authentic taste of South African culture with this *Low Sodium Droewors*, a healthier twist on the traditional dried sausage snack. Made with lean beef and pork, this recipe is elevated by warm spices like toasted coriander, nutmeg, and black pepper, offering a robust flavor without relying on excess salt. Natural sausage casings are carefully stuffed and air-dried to perfection, creating a high-protein snack that's irresistibly savory and portable. Perfect for those looking to enjoy a gourmet biltong-style treat while watching their sodium intake, this droewors recipe is ideal for road trips, outdoor adventures, or simply satisfying an afternoon craving. It's easy to prepare and designed to be a wholesome addition to your pantry. Enjoy a delicious, homemade snack that prioritizes both health and tradition!
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Recipe Information
Ingredients
- 1000 grams lean beef
- 250 grams lean pork
- 15 grams coriander seeds
- 5 grams ground black pepper
- 2 grams ground nutmeg
- 30 milliliters vinegar
- 5 grams sugar
- 1 package natural sausage casings
- 50 milliliters water
Instructions
Begin by preparing the meat. Trim excess fat from both the beef and pork. Cut the meat into small chunks that can fit into your meat grinder.
In a dry skillet, toast the coriander seeds over medium heat until they become fragrant. Let them cool, then grind them coarsely with a mortar and pestle or spice grinder.
In a large bowl, combine the beef and pork with the ground coriander, black pepper, nutmeg, vinegar, sugar, and water. Mix thoroughly to ensure even distribution of the spices.
Run the seasoned meat mixture through a meat grinder using a medium-sized plate.
Place the ground meat back into the bowl and knead it gently by hand for a few minutes to bind the sausage mixture.
Prepare the natural sausage casings by rinsing them thoroughly under cold water to remove any salt. Soak the casings in lukewarm water for about 30 minutes.
Set up your sausage stuffer and slide a length of casing onto the nozzle. Carefully fill the casings with the meat mixture without overstuffing, ensuring there are no air pockets.
Once filled, twist into sausages every 4-6 inches. Use a sterilized needle to puncture any visible air pockets in the sausages.
Hang the droewors in a well-ventilated, cool, dry place. Alternatively, you can use a dehydrator set at 30-35°C (86-95°F). Let the sausages dry until they have shrunk in size and lost about 50% of their weight, which can take from 3 to 5 days depending on humidity levels.
Once dried, store the droewors in a cool, dry place. They can be eaten immediately or stored for several weeks.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.6 g | 273% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.2 g | ||
| Protein | 352.1 g | 704% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3580 mg | 76% | |
*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.
