Created with store-bought boerewors as the base, the renowned South African dry sausage, Droewors, is a tasty and flexible snack that can be readily created at home. This blog post will walk you through the process of how to make droewors from store bought boerewors ideal for pleasing your friends and family and stifling your appetites.
Droewors from Boerewors Ingredients and Equipment
Starting your droewors-making adventure will require the following tools and ingredients:
Store-bought boerewors
curing salt (first Prague powder #1)
Brown sugar:
Powdered garlic
Powdered onion
Black powder
Cheese cloth or muslin
The thread of Butcher
Meat hook, strong hanger
Fan or dehydrator ( optional )
Getting Ready for the Boerwors
First take off the boerewors from their casing. Care not to break the sausage as you gently peel off the casing. After the boerewors is liberated from the casing, cut it to the required length—usually 12 inches.
Curing the Boerswors
Combine in a small bowl the curing salt, brown sugar, garlic powder, onion powder, and black pepper. To make the curing mix, properly combine.To guarantee that all sides of the boerewors pieces are covered, equally brush the curing mixture over their surfaces. Store the covered boerewors in a resealable plastic bag or airtight container; refrigerate for 24 to 48 hours, rotating the pieces occasionally to guarantee even curing.
How to Make Droewors from Store Bought Boerewors
Time comes to dry the boerewors into droewors following the curing process. Here is the approach:
Take the boerewors out of the refrigerator and paper- towel dry them.
Cut large enough muslin or cheesecloth strips to wrap around every bit of boerwors.
Wrap every bit of boerewors in cheesecloth or muslin, leaving a tiny gap at one end to let air pass through.
Using butcher’s twine, tie the open end of the cheesecloth or muslin into a loop for hanging.
In a well-ventilated space, say a garage or basement, hang the wrapped boerewors pieces on a meat hook or strong hanger where the temperature falls between 60°F and 70°F (15°C and 21°C).
Depending on the intended texture and dryness, let the boerewors dry for seven to fourteen days. Daily check the droewors and clean any surface condensation that could develop.
If you are using a fan, arrange it such that it softly blows air across the droewors to guarantee equal drying. Alternatively, 12 to 24 hours, or until the desired texture is obtained, run a dehydrator set to 95°F (35°C).
After the droewors has attained your desired dryness, take it off the cheesecloth or muslin and keep it in an airtight container or resealable plastic bag in the refrigerator for up to two weeks.
Presenting and Savouring Droewors
One can eat droewors as a snack on their own, with cheese, or as part of different cuisine. These are some serving recommendations:
Present the thinly sliced droewors as a charcuterie board accent.
For added taste, chop the droewors and toss them into omelets, spaghetti meals, or salads.
For a typical South African-inspired combo, match droewors with a glass of red wine or a cool beer.
For a creative variation on traditional dishes, top sandwiches or pizza with droewors.
Guidelines for Success on How to Make Droewors from Store Bought Boerewors
For finest results, use premium boerewors.
Make sure the boerewors’ curing mixture covers them evenly.
During the drying process, keep airflow and temperature constant to ensure equal drying.
To stop mold development, routinely check the droewors and clean off any dampness.
To keep freshness, store the dried droewors in the refrigerator in an airtight container.
Variations and Flavor Concepts
Although the classic droewors recipe is great on its own, you can play about with several tastes to come up with your own special variation. These suggestions should help you get going:
For a more noticeable spice taste, include crushed coriander seeds or fennel seeds into the curing mixture.
For a smoky or spicily kick, include smoked paprika or chili powder.
For a herbal scent, toss in chopped fresh herbs such as oregano, thyme, or rosemary.
Drizzle maple syrup or honey over the droewors before drying for a hint of sweetener.
For a cheesy twist, toss grated cheese—such as parmesan or cheddar—over the droewors.
Troubleshooting Typical Problems
These troubleshooting ideas apply should you run across any problems during the droewors-making process:
Try covering the droewors in a moist cloth for a few hours to slow down the drying process if its outside is drying too quickly but its inner is still moist.
Should mold develop on the droewors, discard it right away and carefully clean the drying space.
Try rehydrating the droewors by putting it in a sealed plastic bag with a moist paper towel for a few hours if it seems overly dry and tough.
Should the droewors smell strongly and nasty, they could have spoiled and should not be eaten.
See also: How to cook samp in a pressure cooker without soaking
How to Make Droewors In a Biltong Maker
Use these guidelines to create droewards in a biltong maker:
In a bowl mix ground beef (7–10% fat advised) with white vinegar and a droewors spice mix.
Tightly stuff the seasoned beef mixture into 21mm transparent collagen casings, pricking the casings with a sausage prcker to eliminate air spaces.
Dry the stuffed droewors sausages one day in the biltong maker.
Remove the droewors, flattening with a rolling pin to eliminate any last air pockets; then, return to the biltong maker for another two days of drying until no longer pink inside.
Chill the droewors until just ready to eat once completely dry.
The secret is flattening the sausages half-way to guarantee even drying and utilizing a biltong maker to supply consistent airflow and temperature for three to four days of drying time. Meat mixture stuffed into collagen casings produces the traditional droewors form and texture.
Conclusion
Simple and satisfying, learning how to make droewors from store bought boerewors lets you enjoy this popular South African snack right at home. Your personal droewors creations will wow your taste receptors and those of your guests if you follow the guidelines in this blog post and try many flavors and drying methods. Happy drying.
