Droë Wors

Droë wors in Afrikaans literally “dry sausage” is a Southern African snack food. It is a thinner sausage so it can dry faster and need not to be refrigerated.

MeatsMetricUS
Lean beef or venison1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander, ground4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Cider vinegar45 ml3 Tbsp
Instructions
  1. Cut the meat into 1” (25 mm) cubes.
  2. Mix with salt and cure #1, pack tightly, cover with clean cloth and place for 2 days in refrigerator.
  3. Grind through 1/4” (6 mm) plate.
  4. Mix with all remaining ingredients.
  5. Stuff in to 24 mm sheep casings.
  6. Dry for 2 weeks at 12-15° C (54-59° F), 75-80% humidity.
  7. Store at 12° C (54° F), 60-70% humidity.
Notes
This is a small diameter sausage so it will dry rapidly. Sausages of larger diameter are usually flattened to provide a larger surface area for drying.

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