📝 About This Recipe
Born from the rugged landscapes of South Africa, Droëwors is a beloved dried sausage that transforms high-quality beef and traditional spices into a portable, high-protein snack. Unlike its cousin Biltong, Droëwors is stuffed into thin casings and dried quickly, resulting in a satisfying 'snap' and a rich, coriander-forward flavor profile. This recipe honors the authentic Cape Dutch heritage, using a precise balance of vinegar and spice to cure the meat naturally without the need for heavy smoking.
🥗 Ingredients
The Meat Base
- 2 kg Beef Chuck or Silverside (trimmed of sinew but retaining some fat)
- 200 g Beef Fat (Spek) (high-quality hard fat, chilled)
- 20-22 mm Lamb or Sheep Casings (narrow diameter for quick drying)
The Cure & Spice Blend
- 3 tablespoons Whole Toasted Coriander Seeds (coarsely crushed; the soul of the dish)
- 35 g Fine Sea Salt (approximately 1.5 - 2 tablespoons)
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Ground Cloves (adds a warm, floral depth)
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 tablespoon Brown Sugar (to balance the acidity)
The Liquid Aromatics
- 100 ml Brown Spirit Vinegar (malt vinegar also works well)
- 2 tablespoons Worcestershire Sauce (for umami depth)
👨🍳 Instructions
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1
Begin by prepping your coriander seeds. Toast them in a dry pan until fragrant, then crush them coarsely using a mortar and pestle. Do not use pre-ground coriander; the texture of the husks is vital for authentic Droëwors.
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2
Cut the beef and the beef fat into 2cm cubes. Ensure the meat is very cold, almost semi-frozen, which prevents the fat from 'smearing' during the grinding process.
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3
In a large bowl, mix the crushed coriander, salt, pepper, cloves, nutmeg, and sugar until well combined.
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4
Toss the meat and fat cubes in the spice mixture until every piece is thoroughly coated.
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5
Using a meat grinder with a medium-coarse plate (approx. 6mm-8mm), grind the spiced meat and fat into a clean bowl.
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6
Drizzle the vinegar and Worcestershire sauce over the minced meat. Use your hands to mix gently but thoroughly. Do not overwork the meat, as this can result in a rubbery texture.
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7
Cover the bowl with cling film and refrigerate for at least 4 hours (ideally overnight) to allow the spices to cure the meat and the flavors to marry.
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8
Prepare your sheep casings by soaking them in lukewarm water for 30 minutes, then flushing water through the inside to remove excess salt.
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9
Fit your sausage stuffer with a narrow nozzle. Slide the casing onto the nozzle, leaving a small overhang.
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10
Stuff the meat into the casings. Unlike traditional Boerewors, do not pack the Droëwors too tightly. It needs to be slightly flat/loose so it can dry efficiently without trapping moisture.
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11
Do not twist into links. Leave the sausage in long, continuous coils or cut into manageable 30cm lengths.
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12
Hang the sausages over plastic-coated hooks or dowels in a cool, dry, well-ventilated area (a biltong box with a fan is perfect). Ensure the sausages do not touch each other.
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13
Allow to dry for 3 to 5 days depending on humidity. The Droëwors is ready when it is firm to the touch and snaps cleanly when bent.
💡 Chef's Tips
Never use pork in Droëwors; pork fat goes rancid quickly during the room-temperature drying process, whereas beef fat preserves beautifully. If you don't have a biltong box, a cool room with a pedestal fan blowing a constant light breeze will work. Avoid using 'fine' ground spices from the grocery store; the coarse texture of the coriander is what defines the mouthfeel of this snack. Ensure your equipment is sterilized; because this is a cured and dried product, hygiene is paramount to prevent spoilage. If you notice any white salt crystals forming on the outside during drying, don't panic—this is normal. However, fuzzy mold means the humidity is too high.
🍽️ Serving Suggestions
Serve as a traditional 'sundowner' snack alongside a cold South African Lager or a crisp Chenin Blanc. Include it on a charcuterie board with sharp cheddar, dried apricots, and roasted macadamia nuts. Pack it as the ultimate high-energy snack for hiking, camping, or long road trips. Roughly chop pieces and toss them into a rustic salad with feta and olives for a salty protein kick. Pair with a small glass of neat Brandy or a smoky Whiskey to complement the coriander and clove notes.