Droëwors is a traditional South African air dried sausage. This variation uses lean venison, beef, or sheep fat, seasoned with toasted coriander, cloves, and malt vinegar, and stuffed into thin sheep casings to air dry for 3 to 5 days.
• Fat - beef or sheep fat, (never use pork): ¾ lb.
• Worcestershire sauce: ¼ cup.
• Coriander seeds (toasted, and ground): 2 tbsp.
• Black pepper (freshly cracked): 1 tsp.
• Casings: 22mm-24mm natural sheep casings (soaked).
• Prep the Meat: Trim all silver skin and connective tissue from the venison. Cut the venison, and your choice of fat into cubes. Place the cubes in the freezer for about 30 minutes to firm them up.
• Toast, and Mix Spices: In a dry pan, toast the coriander seeds on medium heat until fragrant. Grind them, then mix with the salt, black pepper, cloves, and nutmeg.
• Grind: Grind the venison, and fat together using the coarse plate on your meat grinder.
• Cure, and Marinate: Add the dry spice mix, vinegar, and Worcestershire sauce to the ground meat. Mix thoroughly, and gently with your hands. Cover, and let it sit in the fridge to cure for at least 3 to 4 hours (overnight is best).
• Stuff the Casings: Thread the sheep casings onto your sausage stuffer, and stuff the casings loosely (about 75% full, as they shrink considerably). Prick any air bubbles with a sterilized needle.
• Hang to Dry: Hang the sausage in a well ventilated, cool (65°F to 68°F) and dry area, preferably using a fan, or a dedicated biltong/droëwors box (easy to build).
• Check Doneness: It typically takes 3 to 5 days to dry, depending on the thickness, and your desired "chew".
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