SOUTH AFRICAN DROEWORS
A delicious beef snack made with ground beef and spices, stuffed into collagen casing and dried.
Ingredients
- 1.4 kg Coarse ground beef 5% fat. Ask butcher to coarse grind a lean roast for you.
- 13 g sea salt
- 15 whole cloves
- 7.5 g whole coriander
- 7.5 g whole black pepper
- 3 g all spice
- 2 g freshly ground nutmeg
- 2 Tbsp worcestershire sauce
- 3 Tbsp malt vinegar
- 2 tsp brown sugar
- ¼-½ tsp cayenne pepper optional for spiciness
- 21 mm collagen casing Less than 21mm will not fit on sausage tubing.
Instructions
Roast spices
- Place whole cloves, coriander, black pepper into a skillet / wok and heat until coriander starts to pop and emits an aroma.
- Pour whole spices into a spice mill or coffee grinder and grind to a powder.
- Add all the ingredients to the cold ground beef and mix biefly and quickly to incorporate all the spices.
- Allow the meet to marinate in the refrigerator overnight.
- Prepare the sausage stuffer and stuff with collagen casing with meat.
- Hang sausage in dryer / dehydrator for 2-3 days.
- Keep refrigerated or freeze if not consumed within a few days.
Video
Notes
This recipe is for 1.4 kg (3 lbs) of ground beef which amounts to about 2 lbs of droewors. Nutritionals are based on a 2 ounce stick.
Nutrition
Serving: 24gCalories: 108kcalCarbohydrates: 1gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 263mgPotassium: 211mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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