We are very excited to have a guest join us today. My buddy Xander over at the You Tube Channel Xman&Co will be demonstrating how he makes South African Droewors with a slight twist.
You will notice that Xander uses a biltong box to dry this sausage. This is a great little box that protects the meat from insect and slowly dries the meat. If you want to know how he built his biltong box i’ve got a video for you right here:
In a pinch you could always use a dehydrator. The meat will dry faster so you will want to check it after 24 hours for doneness.
Here are a few things you might find useful
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife (for 15% off use discount code – 2guys )
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Custom Cutting Board
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
2 Guys & A Cooler Amazon Storefront
Xman&Co’s South African Droewors
Ingredients
- 2270 g beef you want a 70% lean to 30% fat ratio for this sausage. Brisket meat works great.
- 38 g salt
- 30 g coriander
- .3 g nutmeg
- .25 g clove
- .6 g ground black pepper
- .9 g cayenne pepper
- 30 ml cold water
- 30 ml brown vinegar
- 30 ml Brandy
- 30 ml Worcestershire Sauce
- sheep casings 22mm works great
Instructions
- clean, rinse out, and soak your sheep casings in cool water for several hours before use
- Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
- Chill your meat to below 34f (1.1c). Grind chilled meat and fat through a medium course plate (6mm).
- Add all of your spices and cold liquids to your meat and gently mix. All you want to do is incorporate the spices. So run your fingers through the meat will everything is incorporated and as soon as that happens you can stop. The meat will still be loose (unlike regular sausage meat)
- Stuff the meat into the casings and prick out any air pockets that form. Linking your sausage is optional.
- Hang your sausage in a biltong box and let it dry for 3-5 days till you get to your desired doneness. Test at day 3. The longer they dry the firmer they will become.
Biltong Box
- A biltong box is a very simple box that allows air to flow in from the bottom. A small light at the bottom heats the air up causing it to rise to the top vents where a small computer fan is drawing air out. This warm dry air will dry your sausage and protect it from bugs at the same time.
- If you don't have a biltong box, you can use a dehydrator to dry these sausages. Be sure to check them after 24 hours. If they are too moist for you let them dry another day and check again.
We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.
Hello, I would like to try this recipe. I’ve made the Biltong Box and Biltong and it’s turned out awesome. Very popular. Question: can I use deer or elk in this recipe for Droewors? If so do I need to add mor fat? Thank you for all you YouTube videos. I enjoy them very much. Have a great day.
You can use game meat and the fat can be left at the same ratio
What type of brandy would be best?
I’m not a brandy expert so I say which ever kind you can get your hands on😉
What type of fat do you use? Pork back fat? Or beef fat? Thanks
for this sausage it’s beef fat