[AFR] Droewors - dried sausage
Posted: Sun Mar 03, 2013 13:30
Another favorite snack from South Africa, along with Biltong is Droewors (dried sausage).
Droewors is a Beef / Lamb dried sausage, and I ventured to come up with a workable recipe put together from a few on the Internet.
Cure # 1 was also added on recommendation of Chuckwagon, it adds an esstential safety margin; in the end I could not see or taste the difference.
Below are the results of my first sample attempt, IMO it came out very good for first time.
There are 2 things I will have to change on the next batch:-
1) This time I used 24-26 mm Sheep casings, next time I will use 20 mm Sheep casings.
2) The sausage dried too quick on the outside with the tell-tale small hollow in the middle after a few days, so on the next batch the humidity will be a bit higher.
The formulation for my sample batch is below, to my taste preference the spices are mild and they render a tasty "meat" flavor, some people may prefer to increase the quantities if they prefer a stronger spice taste.
2 lb ground Beef Chuck (Fat separated below) *
3 oz Beef Fat
7 oz ground Lamb
10 gram salt (~1-1/2 tsp)
0.7 gram ground black pepper (~1/3 tsp)
1.7 gram singed, ground Coriander seeds (~1 tsp)
4.8 gram Allspice (~1 tsp)
0.2 gram ground Cloves (~1/4 tsp)
1.2 gram ground Nutmeg (~1/2 tsp)
1.7 gram Cure #1 [Pink Salt] (~ 1/2 tsp)
1 Tbsp Red Wine Vinegar (or Brown Vinegar)
1 Tbsp Worcester sauce
(Optional: 1/4 tsp Garlic powder)
(* Do not use Pork or Veal meat)
This sausage can also be made using only Beef.
The Lamb and Beef fat were semi frozen then ground through the medium plate
Beef was ground through the course plate
Beef, Lamb and spices added
Busy mixing
My little scale
All stuffed and ready to hang
Hanging in my modified Refrigerator at around 45 F
I took one stick and added some Hickory smoke at 120 F in my little faithful smoker to see how it would taste, it was ok but I prefer the non-smoked Droewors
Day 3 of drying
After day 5 they looked good on the outside
That little tell-tale hollow in the middle from too low humidity, but the taste was very good.
Droewors is a Beef / Lamb dried sausage, and I ventured to come up with a workable recipe put together from a few on the Internet.
Cure # 1 was also added on recommendation of Chuckwagon, it adds an esstential safety margin; in the end I could not see or taste the difference.
Below are the results of my first sample attempt, IMO it came out very good for first time.
There are 2 things I will have to change on the next batch:-
1) This time I used 24-26 mm Sheep casings, next time I will use 20 mm Sheep casings.
2) The sausage dried too quick on the outside with the tell-tale small hollow in the middle after a few days, so on the next batch the humidity will be a bit higher.
The formulation for my sample batch is below, to my taste preference the spices are mild and they render a tasty "meat" flavor, some people may prefer to increase the quantities if they prefer a stronger spice taste.
2 lb ground Beef Chuck (Fat separated below) *
3 oz Beef Fat
7 oz ground Lamb
10 gram salt (~1-1/2 tsp)
0.7 gram ground black pepper (~1/3 tsp)
1.7 gram singed, ground Coriander seeds (~1 tsp)
4.8 gram Allspice (~1 tsp)
0.2 gram ground Cloves (~1/4 tsp)
1.2 gram ground Nutmeg (~1/2 tsp)
1.7 gram Cure #1 [Pink Salt] (~ 1/2 tsp)
1 Tbsp Red Wine Vinegar (or Brown Vinegar)
1 Tbsp Worcester sauce
(Optional: 1/4 tsp Garlic powder)
(* Do not use Pork or Veal meat)
This sausage can also be made using only Beef.
The Lamb and Beef fat were semi frozen then ground through the medium plate
Beef was ground through the course plate
Beef, Lamb and spices added
Busy mixing
My little scale
All stuffed and ready to hang
Hanging in my modified Refrigerator at around 45 F
I took one stick and added some Hickory smoke at 120 F in my little faithful smoker to see how it would taste, it was ok but I prefer the non-smoked Droewors
Day 3 of drying
After day 5 they looked good on the outside
That little tell-tale hollow in the middle from too low humidity, but the taste was very good.