Recipe

Dry Wors - Dry Sausage Recipe


Dry Wors - Dry Sausage Recipe Ristows / All my dishes
1 year, 4 months ago
Dried sausage (known locally as dry wors) is hugely popular in South Africa. A basic boerewors recipe can be used. Never use porks the "fatty meat" since it become rancid quickly - unless its going to be eaten quickly. Cabanossi is also a popular ... More
Prep:180m Servings:12

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Ingredients
  • 10 kg Venison
  • 3 kg Beef or mutton
  • 2 kg Fat (Sheep tail, Beef brisket fat or Holsum)
  • 100 mℓ salt
  • 150 mℓ coriander (10 Tablespoons)
  • 15 mℓ ground cloves (1 Tablespoon)
  • 30 mℓ Black Pepper (2 Tablespoon)
  • 5 mℓ nutmeg
  • 250mℓ vinegar
  • 50 mℓ Worcester Sauce
  • 10 mℓ Saltpetre
  • Thinnest casings possible (15 mm- 5/8 inch)

Directions
  1. The use of slatpetre as a meat additive gives the sausage meat a good red colour, but is in disfavour in certain countries
  2. Toast coriander seed for about 5 minutes in a hot dry pan.
  3. Cube meat into pieces about 50 mm (2in) or what is suitable for your mincer
  4. Cube fat into smaller pieces. Never attempt dry wors using venison from African game without the fat)
  5. Add spices to meat and stir to ensure cover over all pieces
  6. Mince meat
  7. Stuff meat into casings ensuring there are no air bubbles in the sausage
  8. Decide on the length of sausage and pinch off meat at the appropriate length
  9. Hang sausages at the pinched off points
  10. Allow to hang until desired dryness is achieved
  11. Wrap sausage in cling wrap and freeze

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Comments

elgab89 1 year, 4 months ago said:
Excellent recipe. I love Cabanossi,too. Thank you for posting it.


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