📝 About This Recipe
A beloved staple of South African heritage, Droëwors is a coriander-seed-infused dried sausage that captures the spirit of the Great Outdoors. Unlike its cousin Biltong, this delicacy uses thin sheep casings to create a snap that yields to a rich, savory interior seasoned with toasted spices and high-quality beef fat. It is the quintessential high-protein snack, perfected by a slow drying process that intensifies the deep, umami-rich flavors of the Cape.
🥗 Ingredients
The Meat and Fat
- 2 kg Lean Beef (Silverside or Topside) (trimmed of sinew and cubed)
- 500 g Beef Spek (Hard Back Fat) (cold and cubed)
The Spice Cure
- 4 tablespoons Whole Coriander Seeds (toasted and coarsely ground)
- 2 tablespoons Fine Sea Salt
- 1 tablespoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves (be careful, very potent)
- 1 tablespoon Brown Sugar (to balance the acidity)
Liquids and Casings
- 100 ml Brown Malt Vinegar (traditional South African style)
- 2 tablespoons Worcestershire Sauce
- 5-6 meters Thin Sheep Casings (soaked in lukewarm water)
👨🍳 Instructions
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1
Begin by toasting your whole coriander seeds in a dry pan over medium heat until fragrant and slightly darkened. Coarsely grind them using a mortar and pestle; the texture should be cracked, not a fine powder.
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2
In a large mixing bowl, combine the toasted coriander, salt, black pepper, nutmeg, cloves, and brown sugar. Mix thoroughly to ensure the cure is uniform.
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3
Cut the lean beef and cold beef fat into 2cm cubes. Toss the meat and fat in the spice mixture until every piece is well-coated.
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4
Using a meat grinder fitted with a medium-coarse plate (approx. 6mm), grind the spiced meat and fat together. It is vital that the fat remains cold to prevent 'smearing'.
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5
Drizzle the malt vinegar and Worcestershire sauce over the minced meat. Use your hands to gently fold the liquid into the meat. Do not overwork the meat, or the texture will become rubbery.
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6
Cover the mixture and let it rest in the refrigerator for at least 2 to 4 hours. This allows the salt to begin the curing process and the flavors to marry.
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7
Rinse the sheep casings thoroughly with fresh water, running water through the inside of the casing to check for leaks and remove excess salt.
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8
Fit your sausage stuffer with a thin nozzle. Slide the casing onto the nozzle, leaving a small overhang at the end.
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9
Stuff the meat mixture into the casings. For droëwors, you want a relatively loose fill—do not pack them as tightly as fresh grilling sausages, as they need space to shrink as they dry.
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10
Do not twist the sausages into links. Instead, leave them as long coils or cut them into manageable 30cm lengths.
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11
Hang the sausages over plastic-coated hooks or dowels in a biltong box or a cool, dry, well-ventilated area. Ensure no two sausages are touching each other.
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12
Dry the sausages for 3 to 5 days. The droëwors is ready when it is firm to the touch and snaps easily when bent, but still retains a slight richness in the center.
💡 Chef's Tips
Always use beef back fat (spek) rather than soft suet, as suet leaves an unpleasant waxy film on the palate. Ensure your meat is very cold before grinding to maintain a distinct definition between meat and fat. Avoid using pork fat; unlike beef fat, pork fat can go rancid during the air-drying process. If you don't have a biltong box, a simple electric fan blowing over the meat in a cool room will suffice. Store the finished product in a brown paper bag or a glass jar; avoid plastic bags which can cause sweating and mold.
🍽️ Serving Suggestions
Pair with a cold South African Lager or a robust Cabernet Sauvignon. Serve as part of a 'Braai' snack platter with dried fruit and roasted nuts. Slice into bite-sized pieces for a high-protein hiking or road-trip snack. Accompany with a sharp cheddar cheese or a spicy chutney for a flavor contrast.