Homemade South African Droëwors - Beef, Venison And Pork (Video)
How to make Traditional South african droëwors(dry wors) with different types of meat.
Ingredients
- 1800 grams Beef rump (Note 1)
- 1000 grams Brisket
- 250 grams Beef fat
- 9 grams Coriander seeds
- 1 gram Cloves
- 5 grams Black peppercorns
- 100 grams Red wine vinegar (Note 2)
- 30 grams Brandy (Optional)
- 30 grams Red wine (Optional)
- 30 grams Worcestershire sauce (Optional but nessesary)
- 61 grams Fine sea salt
- 7.6 grams Curing salt (Optional(Note 3))
- 100 grams Sheep casings (24-26 calibre)
- 1000 grams Venison
- 200 grams Beef fat
- 4 grams Rosemary
- 1 gram Cloves
- 5 grams Coriander seeds
- 5 grams Black peppercorns
- 2 grams Juniper berries
- 40 grams Red wine vinegar
- 20 grams Dry red wine (optional)
- 20 grams Brandy (optional)
- 24 grams Fine sea salt
- 3 grams Curing salt (optional(note - 3))
- 60 grams Sheep casings
- 1800 grams Pork neck
- 300 grams Cured smoked bacon
- 30 grams Smoked paprika
- 60 grams Vinegar
- 10 grams Garlic
- 6 grams Sage
- 3 grams Black peppercorns
- 36 grams Fine sea salt
- 5 grams Curing salt (Not optional when making the pork version)
- 60 grams Hog casings
Instructions
- 1
--- Beef ---
- 2
Cut the meat into cubes and chill in the freezer until almost frozen.
- 3
Rinse the casings until clean.
- 4
Toast the spices and grind fine when cool.
- 5
Add the dry ingrediemts to the wet ingredeitns and mix through the meat. Place the meat into the fridge for 2 hours to marinate.
- 6
Mince the meat on a coarse grinding attachment. Only once. Place into the fridge to chill down again.
- 7
Load the casings onto the nozzle attachment and fill the sausages. Tie off the ends and pinch the sausages at the halfway point, resulting in two links. Prick any airbubbles with a needle.
- 8
Weigh each sausage to monitor the moisture loss. We aim for 40% at least.
- 9
Hang them to dry in your drying chamber or fridge and monitor the progress daily.
- 10
--- Venison ---
- 11
Follow the same steps as for beef but add chopped rosemary and garlic as well as not toasting the juniper berries. See post for detailed instructions.
- 12
--- Pork ---
- 13
Same process as for venison and beef, but you don't toast the smoked paprika and finely chop the garlic and sage.
- 14
Remember to add the curing salt. It's esential when making pork droëwors.
- 15
Don't dry this in a dehydrator as the fat will leak. Low and slow in a curing chamber or fridge is best. Make sure to weigh it before hanging to monitor the moisture loss. See post for detailed instructions.
Cook it from the original
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