Discover how to make Droëwors, a traditional South African dried sausage that’s similar to biltong but thinner and less fatty. This easy-to-follow recipe will guide you through the process of creating this savory treat, perfect for snacking or adding to your favorite dishes. Learn about the essential ingredients, preparation methods, and tips for achieving the perfect texture and flavor.

Ingredients:

- 1 kg (2.2 lbs) beef (preferably lean cuts like sirloin or rump)

- 500 g (1.1 lbs) pork (preferably pork belly for a bit of fat)

- 25 g (1 tbsp) salt

- 10 g (2 tsp) ground black pepper

- 5 g (1 tsp) ground coriander

- 5 g (1 tsp) paprika

- 5 g (1 tsp) ground cumin

- 3 g (1/2 tsp) ground cloves

- 3 g (1/2 tsp) sugar

- 50 ml (3.5 tbsp) red wine vinegar or apple cider vinegar

- 2 m (6.5 ft) sausage casings, soaked and rinsed

Preparation:

Prepare the Meat:

  - Cut the beef and pork into small, manageable pieces. Grind the meats together using a coarse grinder setting.

Mix the Spices:

  - In a bowl, combine the salt, black pepper, coriander, paprika, cumin, cloves, and sugar. Mix well.

Season the Meat:

  - Add the spice mix to the ground meat. Pour in the vinegar and mix thoroughly until the spices and vinegar are evenly distributed.

Stuff the Sausage Casings:

  - Rinse the soaked casings under cold water. Stuff the casings with the seasoned meat mixture using a sausage stuffer or a piping bag. Twist the sausages into 30 cm (12-inch) links and tie the ends.

Dry the Sausages:

  - Hang the sausages in a cool, dry place with good airflow. Ideally, the temperature should be between 15-20°C (60-68°F). Allow them to dry for 2-3 weeks, or until they reach a firm texture.

Store and Enjoy:

  - Once dried, store Droëwors in an airtight container. It can be enjoyed as a snack, added to dishes, or sliced for sandwiches.

Enjoy your homemade Droëwors, a flavorful South African delicacy that brings a taste of tradition to your kitchen!

Nutritional values

Beef (1 kg or 2.2 lbs, lean cuts like sirloin or rump)

 - Calories: About 250 kcal

 - Protein: 26 grams

 - Fat: 15 grams

 - Carbohydrates: 0 grams

Benefits: Beef is a rich source of high-quality protein and essential nutrients like iron, zinc, and vitamin B12. Lean cuts of beef contain less fat while still providing these key nutrients.

Pork (500 g or 1.1 lbs, preferably pork belly for fat)

 - Calories: About 518 kcal

 - Protein: 9 grams

 - Fat: 53 grams

 - Carbohydrates: 0 grams

Benefits: Pork belly is high in fat, which contributes to the sausage's texture and flavor. Pork also provides protein and important nutrients like B vitamins (especially thiamine) and minerals such as phosphorus and selenium.

Salt (25 g or 1 tbsp)

- Nutritional Values: Sodium 10,000 mg per tablespoon

Benefits: Salt is essential for flavor and acts as a preservative in sausage making. It also enhances the other seasonings and helps the sausage maintain moisture.

Ground Black Pepper (10 g or 2 tsp)

 - Calories: About 251 kcal

 - Carbohydrates: 64 grams

 - Protein: 10 grams

 - Fat: 3 grams

Benefits: Black pepper adds a sharp, spicy flavor to the sausage and may aid digestion by stimulating digestive enzymes.

Ground Coriander (5 g or 1 tsp)

 - Calories: About 298 kcal

 - Carbohydrates: 55 grams

 - Protein: 12 grams

 - Fat: 18 grams

Benefits: Coriander gives a citrusy and slightly sweet flavor to the sausage. It’s rich in antioxidants and may have anti-inflammatory properties.

Paprika (5 g or 1 tsp)

 - Calories: About 282 kcal

 - Carbohydrates: 54 grams

 - Protein: 14 grams

 - Fat: 13 grams

Benefits: Paprika adds color and a mild sweetness or spiciness, depending on the type used. It’s also a good source of vitamin A due to its high carotenoid content.

Ground Cumin (5 g or 1 tsp)

 - Calories: About 375 kcal

 - Carbohydrates: 44 grams

 - Protein: 18 grams

 - Fat: 22 grams

Benefits: Cumin contributes a warm, earthy flavor. It is known for its potential to improve digestion and has antioxidant and anti-inflammatory properties.

Ground Cloves (3 g or 1/2 tsp)

 - Calories: About 274 kcal

 - Carbohydrates: 65 grams

 - Protein: 6 grams

 - Fat: 13 grams

Benefits: Cloves offer a strong, aromatic flavor and are known for their antimicrobial and antioxidant properties. They are also rich in manganese.

Sugar (3 g or 1/2 tsp)

 - Calories: About 387 kcal

 - Carbohydrates: 100 grams

 - Protein: 0 grams

 - Fat: 0 grams

Benefits: Sugar adds a hint of sweetness and balances the savory flavors in the sausage. Its use should be minimal for health considerations.

Red Wine Vinegar or Apple Cider Vinegar (50 ml or 3.5 tbsp)

 - Calories: About 20 kcal

 - Carbohydrates: 1 grams

 - Protein: 0 grams

 - Fat: 0 grams

Benefits: Vinegar adds acidity to balance the flavors and acts as a natural preservative. It also tenderizes the meat, making the sausage juicier.

Sausage Casings (2 meters or 6.5 feet, soaked and rinsed)

- Nutritional Values: Casings are usually made from cleaned animal intestines (natural) or collagen (synthetic). They do not add significant nutritional value but are necessary for forming the sausage.

This sausage recipe combines lean beef and fatty pork for a balanced texture and rich flavor. The mix of spices, including black pepper, cumin, coriander, and paprika, adds depth and warmth to the sausage. Vinegar helps to tenderize the meat and adds a tangy finish, while the sausage casings provide the structure for easy cooking and handling. The recipe is high in protein and fat, providing a filling and flavorful meal.