How To Make Dry Wors day 3, 4 and 5 | Droe Wors Recipe | Xman & Co

Welcome to the channel and introduction to the recipe.

Mention that the recipe consists of only beef and beef fat.

State that they are making three batches today with about 10 kilos of meat.

Introduce the ingredients: brown vinegar, cold water, Worcestershire sauce, coriander, nutmeg, salt, and black pepper.

Grind the coriander to a fine consistency using a blender or other method.

Roast the ground coriander in a skillet over medium to high heat for about five minutes, rotating occasionally.

Ensure that the meat is cold before grinding to avoid issues with texture.

Cut the beef into smaller cubes (about 2x2 cm) for grinding.

Use a 70/30 ratio of beef to fat, suggesting not to exceed 60/40 to avoid excess fat.

Rest the meat in the fridge for about an hour before grinding.

Grind the beef using a coarse grinding disk, only grinding once for texture.

Mix the ground beef with the spices: salt, black pepper, nutmeg, Worcestershire sauce, brown vinegar, and cold water.

Let the mixture rest for at least 10 minutes to allow flavors to meld, preferably up to 20 minutes.

Mix the ground beef and spices by hand, ensuring even coverage without compacting the meat.

Let the mixture rest for about an hour to allow spices to infuse.

Fill the sausage casing using a grinder with the appropriate attachment or a sausage stuffer.

Clean the casing in water before using it, as it has salt on it.

Store any unused sausage in the fridge for up to six months, leaving salt on the rest for preservation.

Hang the sausages to dry, ensuring they are fresh and not frozen before hanging.

Check the drying process on day three and rotate the sausages as needed.

Equipment Needed

Spice Level:

Allergens