Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean beef or venison | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Coriander, ground | 4.0 g | 2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Cider vinegar | 45 ml | 3 Tbsp |
Instructions
- Cut the meat into 1” (25 mm) cubes.
- Mix with salt and cure #1, pack tightly, cover with clean cloth and place for 2 days in refrigerator.
- Grind through 1/4” (6 mm) plate.
- Mix with all remaining ingredients.
- Stuff in to 24 mm sheep casings.
- Dry for 2 weeks at 12-15° C (54-59° F), 75-80% humidity.
- 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.
