Appetizers & nibbles
Droëwors
Fine, coriander-scented dry sausage, a cousin of biltong, very popular in Namibia and South Africa as a snack on the go. It keeps for a long time and is eaten in thin slices.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Rinse the casings and soak them for 30 minutes in lukewarm water with a little vinegar added.
- Finely chop the meat, then mix it with the fat, salt, coriander, pepper, cayenne and clove.
- Add the vinegar little by little and knead for 5 minutes until you get a smooth, sticky mixture.
- Fill the casing with the mixture using a sausage funnel, packing it well to avoid air pockets.
- Prick the sausages at regular intervals to let the air out, then shape them into loops and tie them with string.
- Hang them in a dry, well-ventilated spot for 3 to 5 days until they are firm and dry to the touch.
Variations and tips
Without casing. Shape the mixture into a roll in cling film, then dry it in the fridge on a rack for 4 days.
More ideas
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Namibia
Namibia
Namibia
Namibia
Namibia
Namibia
Namibia
Namibia
Original Ecomely recipe.