Droewors Traditional
Droewors is a South African dried sausage made from seasoned ground beef and air-dried. The spice blend of coriander, pepper and nutmeg gives the sausage its characteristic savory flavor. This recipe follows the classic preparation according to a traditional recipe.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesThoroughly mix ground beef with coriander, black pepper, salt, nutmeg and apple cider vinegar. Marinate the mixture covered in the refrigerator for at least 12 hours.
Stuffing
30 minutesFill the seasoned meat mixture into pre-soaked sheep casings (22-24 mm). Twist the sausages into even pieces of approx. 30-40 cm and prick with a needle to remove air bubbles.
Drying
24-48 hoursDry the sausages in a dehydrator at 70 °C for 24-48 hours until they are consistently firm and dry throughout. Alternatively, air-dry at a well-ventilated, cool location for 3-5 days.
Quality Check
5 minutesThe finished droewors should not feel soft when bent, but break slightly. The core temperature must have reached at least 70 °C at least once during the drying process.
Pro Tip
The sausage should be filled evenly thin (approx. 2 cm diameter) so that it dries evenly and does not remain moist inside.
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