Droewors (South African Dried Sausage)
Droewors is a traditional South African dried sausage made from seasoned ground beef in thin sheep casings. The seasoning is classically based on coriander, pepper, and nutmeg, and drying takes place in the air without heat. The sausage should be slightly chewy inside but completely dry after drying.
Ingredients(for 1 kg)
Instructions
Prepare and season the meat
30 minutesGrind lean beef through the coarse plate (8–10 mm) of the meat grinder. Add all spices and the vinegar and mix thoroughly until the spices are evenly distributed. Rest the mixture in the refrigerator for 1 hour.
Fill the sausage
20–30 minutesPull soaked sheep casings onto the filler and fill without air bubbles. Twist or tie sausages to desired length (approx. 20–30 cm). Ensure even filling density – do not fill too tightly as the meat shrinks during drying.
Drying
3–5 daysHang sausages on hooks in a well-ventilated room or biltong box at 18–22 °C and low humidity. Ensure the sausages do not touch each other. Check daily. Droewors are ready when they feel completely firm and give slightly when bent without breaking.
Pro Tip
Use lean beef with a maximum fat content of 20% – too much fat significantly extends the drying time and can lead to rancidity. Well-chilled ingredients when mixing prevent the fat from smearing.
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