450g Reseal Pack

Prepare your own tasty Droe Wors sausage meat

This mixture is a blend of ground spices in the traditional Voortrekker fashion. Using the seasoning mixture and following recipe, you can prepare your own South African Dry Wors sausages.

Recommended steps for making dry wors meat.
Traditionally beef that is 90% lean 10% fat, is used. For a healthier final product mince lean frying steak.
Wash the meat in red wine or vinegar.
If possible cool the meat to +/- 2°C.  
Mince the chilled meat.. If you have a Multi-Mincer,mince through the coarse plate. 
Use 40 grams of Original Dry Wors mixture for every 1 kilogram of meat and mix well by hand. 
Place the meat mixture in the fridge for 3 to 6 hours to allow flavour to develop. 

Stuffing and drying the sausages
Place the meat mixture in a Sausage Maker in such a way so to ensure that little or no air exists in the mix. 
Fill into thin 23 mm collagen casings. Make sure your sausages have no air trapped in them.
Place filled casings in a biltong cabinet at a temperature of +/- 30°C for 24 hours. We recommend using The Biltonator Dehydrator. 
After 24 hours set the temperature to 32°C. Continue drying until desired moisture level has been reached.