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.

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
  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.
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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