Best Droewors (Dry Wors) Recipe - Quick, Easy & Delicious
Whether you are at a rugby match, playing soccer with friends, or watching Master Chef SA, the best snack to have by your side has to be Droewors!
This snack based on the coriander-seed spiced Boerewors sausage has been part of South African tradition for many years, and today we would like to share with you the secrets of making the best droewors in SA.
What exactly is Droewors
This is a very delicious dried meat that is prepared almost the same way as biltong, but instead of using meat cuts, ground beef, mince, and mutton fat are mixed with different spices, and thin sausages are formed out of the mix.
My master tip for making your boerewors is to never use minced beef or meat with more than 5% fat. Trust me, this will make the taste much better and prevent you from gaining unwanted extra kgs.
- 500g Beef mince (5% fat)
- 5 g salt
- 1 g black pepper
- 2 g ground coriander seeds
- Pinch ground cloves (ground)
- pinch ground nutmeg
- 2 meters lamb casings
- 100 ml malt vinegar
- Mix salt, black pepper, coriander, cloves, and nutmeg to your minced beef
- Take the 100ml vinegar and mix it with the mince
- Stuff the mince into lamb casings
Tip: The casings must not be overstuffed but rather be loose!
- Hang the wors in a cool dark environment with little air for 4 days (min).
Once the wors is dry and breaks easily, your droewors will be ready!
By now, you should be licking your fingertips and finding various different items to pair with your droewors! If we were to recommend a combo, our master chef snack would be crackers, homemade atchar, and chopped droewors.
Try it out and let us know what you think of this recipe in the comments below ;-)
Do not forget to visit musiatchar.com to secure your bottle of mouth-watering homemade atchar now!