harley wrote:does anyone make droewors ?
Hi harley, I make droewors but mostly from game meat, however i do sometimes make it from beef or mutton.
Here are two recepies I use when using beef or mutton.
Traditional droewors:
4.5 kgs of beef or mutton
1 kg of sheeps tail fat. ( not kidney fat as this will cause the fat to stick to your pallet)
30ml fine salt
20 g whole coriander (50ml)
5 ml ground cloves
10 ml frashly ground black pepper
90 g casings 20-22 mm diameter mutton or pork casings ( not boerewors casings)
>
Prepare the coriander by placing the seeds in a dry frying pan and heat, stirring constantly until they become light brown. grind them in a blender or with a pestle & mortar. Pass the crushed seeds through a sieve and remove the husks. Cut the meat & tail fat into 50 mm cubes & combine with the rest of the ingredients Mince together then loosely stuff into the casings. Dip the wors into a mixture of 4.5 l boilimg water mixed with 350 ml of brown vinegar. Place the wors in a bowl & leave in the fridge overnight. Hang the wors over wooden rods ensuring the wors does not touch each other. Dry in a cool draughty place until just before it is completely dry. ( you can dry it out completely if you prefere it that way) makes +/- 3 kgs.
>
FARM STYLE DROEWORS.
4.5 kgs beef
2.5 kgs breast of muton / fatty mutton ( not kidney fat as this will cause the fat to stick to your pallet)
15 ml freshly ground black pepper.
15 ml of ground cloves.
15ml of grated nutmeg.
12g of whole coriander. (Prepared as in traditional droewors recepe)
90g fine salt
15ml brown sugar
400ml vinegar.
90g 20-22 mm diameter mutton or pork casings.
>
Prepere the coriander as in the traditional droewors recepe
Cut the meat into 50 mm cubes & mix with the remaining ingredience, except for the vinegar and casings, & mince. Sprinkle vinegar over the minced meat mixture & mix lightly. stuff the mixtture loosely into the casings. Dip the wors into a mixture of 4.5 l boilimg water mixed with 350 ml of brown vinegar. place the wors in a bowl & leave in the fridge overnight. Hang the wors over wooden rods ensuring the wors does not touch each other. Dry in a cool draughty place until just before it is completely dry. ( you can dry it out completely if you prefere it that way) makes +/- 4 kgs.
>
I have other recepies for venison meat, but you may not have ready access to this meat.
>
Enjoy and let me know how it turned out.
Game Ranger. SA