Droewors

This is also a very traditional South African sausage and is made much the same way as boerewors, except that pork and pork fat are not used (pork fat tends to go rancid). Saltpetre is sometimes added as a preservative but will give the meat a reddish color, instead of the more traditional dark black color.

To improve the flavor, droewors may be smoked after a day of hanging, then returned to continue the drying process. Droewors and smoked droewors can be frozen for up to two months in an airtight container.

The following 3 recipes will give you an idea of how to get started.

Traditional Drywors Recipe

Ingredients:
· 2 kg venison (no pork or veal)
· 1 kg beef.
· 500 gr sheep tails fat (no pork or spek)
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml coriander, singed and ground.
· 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.

Preparation:
· 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 flavors.
· 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, and the inclusion of venison, 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.