Droë wors

Name: Droë wors
Yield: 0 serving
Cuisine: Cuisine
Ingredients: 3.00 kg game shoulder and off cuts, cubed; 3.00 kg mutton fatty, cubed; 35.00 ml salt fine; 50.00 ml coriander fresh, ground; 5.00 ml cloves ground; 5.00 ml nutmeg ground; 10.00 ml freshly ground black pepper; 150.00 ml vinegar brown; 90.00 g sheep casings

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venison

By Food24 November 03 2009

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Ingredients (9)

3.00 kg	game — shoulder and off cuts, cubed
3.00 kg	mutton — fatty, cubed
35.00 ml	salt — fine
50.00 ml	coriander — fresh, ground
5.00 ml	cloves — ground
5.00 ml	nutmeg — ground
10.00 ml	freshly ground black pepper
150.00 ml	vinegar — brown
90.00 g	sheep — casings

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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.