Authentic Homemade South African Droëwors Recipe

Ingredients

2 kg beef (preferably a lean cut like silverside)
500 g pork fat
85 g coriander seeds
25 g salt
10 g ground black pepper
5 g ground nutmeg
5 g ground cloves
5 g allspice
Natural hog casings
White vinegar (for soaking the casings)

Steps and instructions

Start by rinsing the hog casings well, then let them soak in white vinegar overnight.
Grind the coriander seeds until coarse. They shouldn't be too finely ground.
Combine the coarsely ground coriander seeds with the salt, black pepper, nutmeg, cloves, and allspice in a bowl.
Cut the beef and pork fat into strips that will fit into your grinder.
Grind the beef and pork fat through a medium plate into a large bowl.
Add the spice mixture to the ground meat and fat. Mix well to ensure the spices are evenly distributed.
Stuff the meat mixture into the soaked casings. Twist the sausages into links if you prefer, or leave them as one long sausage.
Hang the sausages in a cool, well-ventilated place to dry. This can take anywhere from a few days to a couple of weeks, depending on the humidity and temperature. The sausages are ready when they are completely dry and firm to the touch.

Tools for making

Grinder - A meat grinder is essential for grinding the beef and pork fat.
Sausage stuffer - This tool will help you stuff the meat mixture into the hog casings.
Hog casings - Natural hog casings are needed to encase the meat mixture and form the droëwors sausages.
Bowl - A large bowl is necessary for mixing the spices with the ground meat and fat.
Coriander grinder - You'll need a grinder to coarsely grind the coriander seeds.
Hanging rack - A rack or hooks will be necessary to hang the sausages for drying.
Kitchen scale - A scale is useful for accurately measuring the ingredients.
Knife - You'll need a sharp knife to cut the beef and pork fat into strips.
Bowl - A separate bowl is needed to soak the hog casings in white vinegar.
Measuring spoons - Measuring spoons are needed to measure the salt, ground black pepper, nutmeg, cloves, and allspice.

Recipe variations

Use different types of meat such as venison, lamb, or chicken instead of beef.
Experiment with different spice blends like adding chili flakes for a spicy version or paprika for a smoky flavor.
Add minced garlic or grated cheese to the meat mixture for extra flavor.
Try using lamb casings instead of hog casings for a slightly different texture.
For a healthier option, use leaner cuts of meat and reduce the amount of pork fat.
Add a touch of sweetness by including a small amount of brown sugar or honey in the spice mixture.
Smoke the sausages after drying for a smoky flavor. You can use a smoker or a stovetop smoking technique.
Include dried herbs like thyme, oregano, or rosemary for an aromatic twist.
For a vegetarian version, replace the meat with a mixture of cooked lentils, mushrooms, and finely chopped vegetables.

Recipe overview

Droëwors is a popular South African snack made by drying a flavorful mixture of spiced meat and fat. The name translates as "dried sausage" and is a fitting reflection of this simple yet tasty treat. This recipe uses a blend of beef and pork fat along with a carefully selected array of spices including coriander, black pepper, nutmeg, cloves, and allspice. The meat and spices are combined, stuffed into sausage casings, then left to dry until they become firm. The drying process takes some time and patience, but the end result is a delectable snack that's well worth the wait. Please note that this recipe requires hog casings and a meat grinder. The preparation is easy and straightforward, making it a great choice for even novice cooks interested in making their own droëwors.

Common questions

Can I use a different type of meat? Yes, although the traditional recipe calls for beef, you can experiment with other meats like venison, lamb, or even ostrich. Just keep in mind that the texture and flavor may vary.
Where can I find natural hog casings? You can usually find natural hog casings at specialty butcher shops or online suppliers. They are often sold in salted or brined form and need to be soaked and rinsed before using.
Can I substitute pork fat with another type of fat? If you can't find pork fat, you can use beef fat or even lamb fat. The key is to use a relatively hard fat to achieve the proper texture and taste.
How long does it take for the droëwors to dry? The drying time can vary depending on factors like humidity and temperature. On average, it takes around 5-7 days for the sausages to dry, but it can take up to 2 weeks. The important thing is to ensure they are completely dry and firm to the touch before consuming.
Can I store droëwors in the refrigerator? Once dried, droëwors can be stored at room temperature in a cool, dry place for several months. However, if you live in a particularly hot or humid climate, it's best to store them in the refrigerator to maintain quality and prevent spoilage.

Serving dishes and utensils

Grinder - A meat grinder is essential for grinding the beef and pork fat.
Sausage stuffer - A sausage stuffer will make it easier to stuff the meat mixture into the casings.
Hog casings - Natural hog casings are used to encase the meat mixture and create the sausages.
Twine - Twine can be used to tie off the ends of the sausages or to create individual links.
Hooks - Hooks are needed to hang the sausages while they dry.
Cool, well-ventilated space - A suitable environment is necessary for allowing the sausages to air dry properly.

Origin stories

Droëwors, meaning "dry sausage", is a cherished snack in South Africa, borne out of the country's history of travel and migration. In times past, the Voortrekkers, Dutch pioneers who undertook the Great Trek across the South African landscape, needed food that could withstand the long journey without refrigeration or spoilage. Enter Droëwors, the result of drying a traditional boerewors sausage until it was completely dehydrated. This method of preservation ensured the Voortrekkers had a source of sustenance during their arduous journey. Today, this snack has been passed down through generations and remains an integral part of South African cuisine – a testament to the ingenuity of our ancestors and the lively culinary tapestry of our Rainbow Nation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.