One Humble Sausage

for the sausage making enthusiast


Eamon's Droewors


1. Cut all the meat into cubes, about 25mm square. Keep well chilled.

2. Using a large mixing container, combine all the dry ingredients with the cubed meat. Ensure the meat is evenly coated. Mince this mix using a 4mm or 5mm plate.

3. Place the minced mixture back into the container and add the remaining liquid ingredients along with ice. Combine thoroughly to create a tacky paste.

4. Cover the mixture with wrap and leave in the fridge overnight to help the flavours develop.

5. Stuff the mixture into the recommended casing (see The Perfect Sausage for stuffing hints).

6. Produce sausages around 500mm long and hang evenly over drying sticks. Gently rub the filled casings on top of the drying sticks so there is NO filling left within. It's important to note that as the sausage dries there should be no meat above the stick itself. This point can be prone to mould growth.

7. Dry in a well-ventilated box (a biltong box is ideal) or a room with good ventilation, airflow and a consistent temperature (20 to 25 degrees Celsius maximum.) You will need to continue the drying process for around 6 days or until they weigh at least 40% of their original weight. Should mould develop during drying, wipe it down with vinegar water.

8. Remove from drying sticks and store in a cardboard box, paper bag or equivalent. 

Note: Before starting, inspect all work surfaces and equipment to ensure they are scrupulously clean.

Recipe From

Eamon Crowther, Head of Production