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Fundamentally the spice ingredients for making dry wors, and
the method of preparation, remain the same as for making boerewors but the meat ingredients
differ.
For the Trekkers in those early days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle.
Make dry wors by using this traditional boerewors recipe INGREDIENTS
2 kg beef or venison (no pork or veal, it goes rancid when dried)
1 kg beef
500 Gr beef 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 g narrow (thin) sausage casings.
METHOD
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 plus minus 2 hours to blend flavours
Soak casings in water during this period
Fit casings to sausage maker and fill with mixture
Do not over - or under - stuff
This boerewors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit too 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.
Also see
biltong recipe and connoisseur biltong recipe and potato salad
© Tony Flanigan 2009
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