Droewors- South Africa's iconic dried sausage snack!!

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in calories.

hog casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol.

spices

🥗Healthier: herbs

💰Cheaper: basic seasoning

Herbs can provide flavor with fewer calories.

Weigh out 1.5 kg of beef and 1.5 kg of lamb, aiming for a 20% fat to 80% meat ratio.

Chop the lamb and beef into pieces that will fit in the grinder.

Measure and add the spices: 2 g garlic powder, 4.88 g allspice, 2 g ground black pepper, 2 g cloves, 4 g nutmeg, 4.88 g ground coriander, and 20 g kosher salt.

Add 36 ml of red wine vinegar and 36 ml of Worcestershire sauce to the meat mixture.

Place the meat mixture in the freezer to harden before grinding.

Grind the meat mixture using a mincer with a thin dye for the sausage casing.

Pack the ground meat into sausage casings, ensuring no air bubbles are present.

Hang the sausages in a drying area, ensuring they are spaced apart to prevent mold growth.

Turn on the heaters and USB fans to maintain air circulation during the drying process.

Check on the sausages over the next few days, ensuring they do not stick together.

After 3 days, remove the sausages from the drying area and check for dryness and snap.

Pack the dried sausages in a Ziploc bag for storage, ensuring they come to room temperature before eating.

Cooking Techniques

Equipment Needed

Spice Level: