Gluten-Free Droewors
Savor the traditional flavors of South Africa with this Gluten-Free Droewors recipe—a protein-packed snack that's both delicious and allergen-friendly. Made from a perfectly balanced blend of lean beef and pork back fat, this recipe highlights a fragrant spice mix of toasted coriander, black pepper, nutmeg, and cloves, delivering a bold and authentic taste. Using gluten-free sausage casings and natural white vinegar, these dried sausages are carefully air-dried over 5-7 days to achieve the perfect chewy texture and rich flavor. With no need for specialized drying equipment, this recipe is perfect for home cooks looking to craft a wholesome, preservative-free snack. Serve it as a high-protein treat for road trips, hiking adventures, or as a crowd-pleasing addition to your charcuterie board. Bursting with heritage and free from gluten, this droewors recipe is sure to become your new favorite!
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Ingredients
- 2 pounds lean beef
- 0.5 pounds pork back fat
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 0.25 teaspoon nutmeg
- 0.25 teaspoon cloves
- 1.5 teaspoons salt
- 2 tablespoons white vinegar
- 2 pieces (approximately 3 feet each) gluten-free sausage casing
Directions
Step 1
1. Begin by chilling the beef and pork back fat in the freezer for about 15-20 minutes to make grinding easier later.
Step 2
2. Toast the coriander seeds and black peppercorns in a dry skillet over medium heat for 2-3 minutes until aromatic. Let them cool and then grind them finely using a spice grinder or a mortar and pestle.
Step 3
3. Mix the ground coriander and pepper with nutmeg, cloves, and salt in a small bowl to create the spice blend.
Step 4
4. Remove the semi-frozen meat from the freezer and cut it into small cubes. This will help it grind more evenly.
Step 5
5. Using a meat grinder fitted with a medium-coarse plate, grind the beef and pork back fat together into a large mixing bowl.
Step 6
6. Add the spice blend to the ground meat and mix thoroughly to ensure even seasoning.
Step 7
7. Gradually stir in the white vinegar, ensuring it distributes well throughout the meat mixture.
Step 8
8. Rinse the gluten-free sausage casing under cold water to remove any residual salt used for preservation, and then soak it in warm water for about 30 minutes to soften.
Step 9
9. Using a sausage stuffer attachment on a stand mixer or a manual sausage stuffer, carefully feed the casing onto the nozzle and fill it with the meat mixture. Handle the casing carefully to avoid air bubbles and over-stuffing.
Step 10
10. Once filled, tie off ends of the sausage using string. Rest the droewors in a cool, dry place with good air circulation for about 5-7 days until completely dried. Avoid direct sunlight and ensure ample space between sausages for drying.
Step 11
11. Once fully dried, store the droewors in a cool place or refrigerate. They can also be vacuum-sealed and frozen for longer storage.
Nutrition Facts
| Serving size | 1193.7 grams (1193.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4372 |
| Total Fat 364.60g | 467% |
| Saturated Fat 143.60g | 718% |
| Cholesterol 1032mg | 344% |
| Sodium 4248mg | 185% |
| Total Carbohydrate 6.30g | 2% |
| Dietary Fiber 4.00g | 14% |
| Total Sugars 0.00g | |
| Protein 242.10g | 484% |
| Vitamin D 0IU | 0% |
| Calcium 179mg | 14% |
| Iron 25mg | 141% |
| Potassium 3050mg | 65% |
Source of Calories