How to Make Your Own Droëwors

How to Make Your Own Droëwors

I recently visited the Freddy Hirsch factory in Cape Town for the launch of the Stellenbosch Hills Freddy Hirsch Droëwors-maker of the year 2013 competition. They’re challenging you to make your own droëwors and win part of the R60,000 prize pool.

I’m not an expert, but I did make my own droëwors from scratch at the factory, and I like to think I did a decent job at following instructions (even if my girlfriend disagrees). So, let me share with you how you can make your own droëwors.

Alright, let me start by saying this: I’m about to show you how to make your very own wors. But here’s the thing – I kind of got sidetracked and never got around to the whole drying process. I got so famished while preparing everything that I just threw it on the grill as soon as I reached home. Oops!

What You’ll Need

Let’s talk about the tools you’ll need to make your wors. Don’t worry, they’re not fancy machines or anything. We’re talking about stuff like mincers, fillers, and plates. And no, they’re not as complicated as building a rocket. If buying these tools seems a bit expensive, you can rent them from a catering company or split the cost with a few friends. By the way, if you want to get an idea of what these items look like, check out the Freddy Hirsch equipment page.

The Ingredients

• I have a wild and crazy idea for you. How about we make our own sausages? It’s a fun and delicious project that you can tackle right in your very own kitchen.
• First things first, let’s gather up all the ingredients we’ll need. We’ll start with 3 kilograms of lean meat. You can use beef, lamb, or any other type of meat that you fancy, as long as it’s not pork or veal. Those two tend to go rancid when dried, and we definitely don’t want that.
• Next on the list, we’ll need 300 grams of fat. This will help to give our sausages that juicy and flavorful taste.
• No sausage is complete without its casing. We’ll be using natural sheep casings for that authentic touch. You can easily find these casings at any Freddy Hirsch store or order them online.
• Finally, we’ll need a wild mix of spices to season our sausages. Feel free to get creative and experiment with different flavors.

Come on, let’s get started on this sausage-making adventure. Gather all the ingredients and let’s have some fun in the kitchen.

When it comes to choosing the right spices for your droëwors, it’s important to remember that the flavor is entirely up to you. You have the power to create a killer spice combination that will elevate your droëwors to the next level. But if you’re looking for a little inspiration or want to experiment before settling on a flavor, you can find pre-mixed bags of droëwors spice at any Freddy Hirsch store. These bags typically contain a mix of coriander, cloves, nutmeg, and black pepper.

Hey there! Let me tell you about a simple way to avoid any complications – just use beef! That’s right, this perfectly normal beast can make your life a whole lot easier. So, what’s the deal with beef?

Well, beef is a type of meat that comes from cows. It’s a staple in many cuisines around the world and for good reason. Beef is packed with protein, which is important for building and repairing our bodies. It also contains essential nutrients like iron and vitamin B12, which help keep our bodies functioning properly.

But it’s not just about the nutrition – beef is also incredibly versatile. You can cook it in a variety of ways, from grilling and roasting to stewing and stir-frying. Plus, it’s delicious! The rich flavor of beef can elevate any dish and leave your taste buds wanting more.

So, whether you’re looking to whip up a hearty steak dinner, a comforting beef stew, or a quick and easy stir-fry, beef is the way to go. With its nutritional benefits and mouthwatering taste, you can’t go wrong. Give it a try and see for yourself!

Did you know that sheep casings are a lot sturdier than spaghetti? It may sound strange, but it’s true!

The choice of spices is entirely up to you. Make it amazing.

The Process

• Combine the beef and fat. The amount of fat you add will determine the leanness of your wors. Be careful not to add too little fat, as it will make the wors dry. A ratio of nine parts beef to one part fat (10% fat) is already quite lean. To be safe, aim for a fat percentage between 10% and 30%.
• Cool the meat to a temperature of 2°C before mincing.
• Mince the meat using a 13 mm mincer plate.
• Add your chosen spice mix to the meat, thoroughly mixing it in with your hands. Place the mixture back in the fridge for about three hours to allow the spices to permeate the meat.

Hey there! I’ve got a fun tip for you to try out. You can add a little zing to your mix by including some 2010 Stellenbosch Hills 1707 Reserve. Why? Well, just because it’s there!

So, here’s what you need to do: mix the entire product again, making sure everything is nicely combined, and then run it through a 4.5 mm plate on your mincer.

Now, it’s time to fill your mixture. Make sure there’s no air trapped in your mix by squishing it around, kneading the air out, and ensuring there are no pockets of air between the mix and the nozzle of the filler.

• Put the sheep casings onto the nozzle filler and begin filling the casings by turning the filler with one hand and gently guiding the casings off with the other hand. If you let go of the casing too slowly, it will break, and if you do it too fast, you’ll end up with thin sausage. You’ll probably make a few mistakes at first, but that’s all part of the fun!

If you want your beef and fat mix to have a nice texture, you’ll need to run it through the mincer twice. The first time, use a 13 mm plate, and the second time, use a 4.5 mm plate. This will ensure that the mix is consistent and just right.

Welcome to my world of biltong making. I’ve got a little secret that adds a fun twist to the process.

Hanging the Wors

• To start, place your wors in a biltong cabinet and set the temperature to 30°C. Don’t forget to switch on the UV light. Let it hang out there for a whole day, which is 24 hours.
• After those 24 hours, it’s time to turn off the UV light and adjust the temperature to 32°C. Keep drying the wors until it reaches your preferred level of moisture.

Tip: If you’re not up for buying a biltong cabinet, check out our guide on how to make your own biltong dryer in just one afternoon.

Things to Remember When Drying/Hanging Your Wors

• Always use plastic or metal hooks when hanging your wors.
• Before you start hanging, make sure the cabinet, hooks, and sticks are clean. Give them a wipe with a cloth soaked in vinegar for good measure.
• Remember, absolutely no wood should come into contact with the raw meat. Keep them separate!
• Are you wondering how long it takes for something to dry? Well, it’s not as straightforward as you may think. There are a few factors that come into play when it comes to drying time.
• Firstly, the temperature plays a significant role. Higher temperatures tend to speed up the drying process, while lower temperatures slow it down. So, if you’re drying something in the summer heat, it will likely dry much quicker than if you’re doing it in the cold winter months.
• Another factor to consider is the type of material you’re trying to dry. Different materials have different properties, which can affect how long they take to dry. For example, fabrics like cotton and linen tend to dry relatively quickly, while thicker materials like wool may take longer.
• The thickness of the material also plays a part. Thicker materials will naturally take longer to dry than thinner ones, as there is more moisture to evaporate.
• Additionally, the humidity in the air can impact drying time. High humidity levels can make it harder for moisture to evaporate, thereby prolonging the drying process. Conversely, low humidity levels will encourage faster evaporation and thus speed up drying time.
• Lastly, the size and shape of the item being dried can also affect drying time. Large or bulky items may take longer to dry because the moisture has to travel a greater distance to evaporate.

If you’re unsure how long something will take to dry, here’s a tip: always keep an eye on it and check regularly. The drying time will vary depending on the temperature and other factors, so it’s essential to monitor it to prevent under or over drying. Remember, patience is key when it comes to drying things properly!

By understanding these factors and keeping an eye on your drying progress, you’ll be able to determine the approximate drying time and get the results you desire. Happy drying!

Hi there, I’m going to show you how to make some delicious pasta! Just a heads up, I added a photo of me wearing a hairnet for safety, but when you make yours at home, you don’t need to wear one unless you want to spice things up a bit.