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    Boerewors in Europe

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    an unbelievable delicacy!
    Droë Wors!

    DRYING WORS IS QUICK AND EASY IN THE BILTONG MAKER!

    The best thing since sliced bread!
    Rockey's 5kg Biltong Maker

    THE THIN CASINGS ARE BETTER FOR WORS YOU WILL DRY!

    Droë Wors

    As mentioned previously, any good quality wors of the thin variety can be hung out to dry. This particular recipe however, dates right back to the era of the Great Trek in the early nineteenth century.

    This is how Droë Wors (dried sausage) tasted hundreds of years ago!

    Fundamentally the spice ingredients and the method of preparation remain the same as the boerewors recipe but the meat ingredients differ.

    For the Trekkers in those days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle.

    Therefore, we use the same spices and method as for making boerewors , but the meat type and quantity is slightly different.


    TRADITIONAL RECIPE

    INGREDIENTS

    • 3 kg beef or venison (no pork or veal, it goes rancid when dried)
    • 100 gr beef fat (no pork or spek)
    • 25 ml salt.
    • 5 ml ground black pepper.
    • 15 ml corriander, singed and ground (see hints and tips).
    • 1 ml ground cloves.
    • 2 ml nutmeg powder.
    • 125 ml brown vinegar.
    • 25 ml brandy (optional).
    • 25 ml marsala (optional).
    • 200 gr narrow (thin) sausage casings.
    IMPORTANT NOTE:
    Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors!

    METHOD

    • Cube all meat.
    • Mix together thoroughly and mince coarsely.
    • Place meat in large bowl.
    • Add all dry spices, vinegar and brandy (if used).
    • Mix together lightly with a two pronged fork.
    • Place in fridge for +/- 2 hours to blend flavours.
    • Soak casings in water during this period.
    • Fit casings to sausage maker and fill with mixture.
    • Do not over- or under-stuff.

    This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.

    Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.


    TIP

    If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time.


    NOTE

      In the BILTONG MAKER sausage will take 3-4 days to dry.
      Under the rafters it will take longer and watch out for the flies!


    Boerewors | Boerewors spices | Preparing the wors | Traditional wors Country wors | Ouma's wors
    Plaas wors | Burgher wors | Gold Crown wors | Whakatane wors | Ron Warren's wors | Queensland wors
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    E-Mail: Lo Krijger
     
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