To improve the flavor, droewors may be smoked after a day of hanging, then retuned to continue the drying process. Droewors and smoked droewors can be frozen for up to two months in an airtight container.
The following 2 recipes and associated pictures will give you an idea of how to get started. For complete in-depth information on how to make your own sausage, take a look at our Stuff it ! section.
(Makes about 4 kg's)
Traditional Droewors(Makes about 3 kg's)
Place the coriander seeds in a dry frying
pan and heat, stirring constantly until they become light brown. Remove them to
a coffee grinder or pestle and mortar and crush the coriander seeds. Pass the
crushed seeds through a sieve to remove the husks.
|Stuffing Sausage Casings||Hanging Sausage for Drying|