Droëwors

Home mixed droëwors spice recipe. For 2lbs of 80/20 ground beef

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the coriander and combine with the rest of the dry spices. Grind the spices.

Step 2

Add all of the spices as well as the vinegar and Worcestershire sauce to the coarsely ground meat.

Step 3

Gently mix the spices in by simply running your fingers the the meat. You want this mixture to be loose. Once the spices are mixed in, place the meat into a bowl and refrigerate for a minimum of 3 hours.

Step 4

Loosely stuff the meat into a sheep casing and prick out any air pockets that are formed.

Step 5

link the sausage and hang in your biltong box

Step 6

Check for doneness at day 3 by tasting it. If you like the way it tastes and the texture of the sausage then it's finished. If you prefer your Droëwors to be more firm with a better "chew" then let it hang for another day or two..

Step 7

Once your Droëwors has dried to your liking you can vacuum seal them and store in your refrigerator or freezer.