Droë wors


Ingredients 9
Servings 0
Time

Ingredients

  • 3
    kg
    game, shoulder of springbok and off-cuts not suitable for biltong, cubed
  • 3
    kg
    fatty mutton, cubed
  • 35
    ml
    finely ground salt
  • 50
    ml
    scorched coriander, freshly ground
  • 5
    ml
    ground cloves
  • 5
    ml
    ground nutmeg
  • 10
    ml
    ground black pepper
  • 150
    ml
    brown vinegar
  • 90
    g
    sheep casings
 

Method

 
Place the meat cubes in a large mixing bowl. Blend all the spices and sprinkle over the meat. Mix well. Pour over the vinegar and mix again. Mince the meat. Rinse the casings in clean water and run water through each casing. (Sprinkle any leftover casings with salt and store in the fridge.) Place the casings over the wors stuffer and stuff the casings with the minced meat mixture. Leave the wars in a clean bowl overnight. The following day, hang it in a cool, dry place to dry.
 

 

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