Homemade Beef droëwors
Homemade dried sausages made by seasoning, stuffing into casings, and air-drying until perfectly cured and flavorful.
Updated : 20 March, 2026
Easy
More than 1 hour.
Ingredients
1.8 kilograms
Beef rump
1 kilograms
Beef brisket
250 grams
Pork fat
9 grams
Coriander seeds
1 grams
Cloves
5 grams
Peppercorns
100 grams
Red wine vinegar
2 tablespoon
Brandy
2 tablespoon
Red wine
2 tablespoon
Worcestershire sauce
60 grams
Sea salt
100 grams
Intestines
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the meat into even cubes and place it in the freezer until it is very cold and almost frozen, which helps achieve a clean grind.
Step 2
Rinse the casings thoroughly under running water until they are clean and ready to use.
Step 3
Toast the spices in a dry pan until fragrant, then allow them to cool before grinding them into a fine powder.
Step 4
Combine the dry ingredients with the wet ingredients and mix everything thoroughly through the meat, ensuring it is evenly seasoned. Place the mixture in the refrigerator and allow it to marinate for 2 hours.
Step 5
Once marinated, mince the meat using a coarse grinding attachment, passing it through the grinder only once. Return the minced meat to the fridge to chill again before stuffing.
Step 6
Slide the prepared casings onto the sausage nozzle attachment and fill them with the minced meat, taking care not to trap air. Tie off the ends, then pinch each length at the halfway point to create two sausage links. Use a needle to prick any visible air bubbles.
Step 7
Weigh each sausage so you can track moisture loss during drying, aiming for at least 40% weight reduction.
Step 8
Hang the sausages in a drying chamber or refrigerator and monitor their progress daily until properly dried.
Author note
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