Droewors Chili
This fiery variant of the classic South African droewors combines the traditional spices with chili and smoked paprika for an extra kick. The heat of the chili harmonizes perfectly with the intense meat flavor of the dried beef. A treat for all lovers of spicy dried snacks.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesBriefly toast chili flakes in a dry pan until fragrant. Add all spices and apple cider vinegar to the ground beef and mix thoroughly. Marinate covered in the refrigerator for 12 hours.
Stuffing
30 minutesFill the meat mixture into pre-soaked sheep casings (22-24 mm). Twist sausages into pieces of 30-40 cm and prick with a fine needle to eliminate air pockets.
Drying
24-48 hoursDry sausages in a dehydrator at 70 °C for 24-48 hours. Turn regularly to ensure even drying. The sausages are done when they feel firm and break slightly.
Storage
5 minutesStore the cooled droewors in paper or a breathable bag. Shelf life up to 2 weeks at room temperature, up to 2 months in the refrigerator.
Pro Tip
For even heat, briefly toast the chili flakes in a pan before use to activate their flavors. Adjust the amount according to personal taste.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.