Droëwors
Droëwors. This authentic recipe is simple to make and guaranteed to impress.
Ingredientes
- 1 kg beef (lean, preferably silverside or topside)
- 250 g beef fat
- 25 g coarse salt
- 10 g coriander seeds, toasted and crushed
- 5 g pimienta negra
- 2 g nutmeg (opcional)
- 10 ml vinegar (white or apple cider)
- Sausage casings (natural beef or sheep)
Instrucciones
- Prepare meat: Trim all sinew from beef and fat. Cut into small cubes suitable for mincing.
- Grind meat and fat: Grind the beef and fat through a medium-coarse grinder.
- Add spices: Mix the ground meat with salt, crushed coriander seeds, black pepper, nutmeg, and vinegar. Combine well.
- Stuff casings: Soak the casings in water and rinse thoroughly. Using a sausage stuffer, fill casings with the meat mixture, twisting into 15–20 cm long sausages.
- Drying: Hang the sausages in a cool, dry, well-ventilated area for 5–7 days, until firm and dry. Avoid direct sunlight.
- Storage: Once dried, droëwors can be stored in an airtight container or vacuum-packed. It lasts several months in a cool, dry place.
