Kevin came down with major equipment for boerewors making. It took my family of ten people about four hours to make 40 lbs of a combination of boerewors and droewors. It was a major production but so much fun and the end result was absolutely delicious. It is typically grilled over charcoal or even oven roasted and pan fried. While Droewors on the other hand, can be enjoyed right after curing and don't need to be refrigerated. They won't last long anyway because they are so good you won't be able to resist one after the other. When stuffing them, make sure to not over or under stuff them. If the casings break, just tie it off and continue making a new sausage. Salt is probably the most important ingredient in droewors. It is both the flavoring as well as the preservative so the amount of salt is important. After years of cooking and making biltong, now recipe creation and analysis, I am working toward developing basic seasoning "formulas" that will allow people to cook well...without recipes!

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. The method for making droëwors is very simple. In its basic form, it's mincing and spicing the meat, stuffing into casings and hanging to dry.Clostridium botulinum. The toxins it produces causes botulism poisoning or sausage poisoning as it was once known. Droewors is also based on the coriander spiced boerewors sausage which is a popular type of sausage in South Africa. Both sausages are very similar in terms of flavour and ingredients, although there are some main differences:

beef (or venison if available) – the leaner the better. Do not use pork as it does not dry well (goes rancid). The final mix should have no more than 5% fat in it – so about 1/4 lb (or one cup) of cut-up beef fat (again, no pork). Too much fat will make for greasy dry wors… While the meat chills and your casings are soaking, you toast the spices in a dry pan. Toast them separately because they roast at different speeds. When it's fragrant and nicely roasted, you let it cool down before blitzing into a powder. I usually blitz the coriander separately so that it's not completely fine, but this is not a set rule. It's more for those who grew up in South Africa and used to the coarse ground coriander. Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in. Fan - Hang your droëwors on a clothing rail and place a fan close by so that it creates good airflow. Place a heater close by if you live in a very cold climate. We want to dry this as close to 18 - 20 °C or 65 - 68 °F as possible. Dry the wors in your biltong box for 3-4 days (longer if necessary). The wors should be dry and break easily.Technically yes. I never use it, most people that produce or make it at home never use it, but it's my duty to advise you to do so.

Boerewors, although mainly made of beef, is also made with pork fat which isn't suitable for droëwors Herbs and aromatics - Garlic and sage. Sage and garlic both actually have mild anti oxidation properties. A common problem with pork charcuterie is the rapid oxidation of pork fat, which turns it rancid. We prevent this by using natural anti-oxidants and also curing salt. 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. Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry. There should only be about 5% of fat on the meat. You can ask the butcher to cut the excess fat before grinding so that you'll end up with lean ground meat. Otherwise, your droewors will be greasy. Spices.Meat - Rump, topside, flank, brisket are just a few cuts that can be used. If you can mince it, it can be used. We aim for 20% fat. My rump and brisket were a bit lean, so I add extra beef fat. The less fat, the drier your droëwors will be. Too much fat and it will be... too fatty. Stuff your casings but don't over or under stuff it. The length can be anything you want it to be. Make sure it's not too long for your dryer when halved. Once dry, place the casings over one end of the filling horn. Alternatively, you fit a 12mm-funnel to your sausage filler. After that, load the minced meat into the hopper of the filler. These are always mixed with regular salt and usually dyed pink so that it does not get confused with regular salt, as they are pretty poisonous in pure form. Unless you live in Russia like me, and it's not dyed any colour. Do not dry it at too high a temperature. Otherwise, you'll start cooking the sausage and the fat will start to melt and leak out.