How To Make Droëwors | Droëwors Recipe By Xman & Co

[@williammaxwell1919]

2 Guys & a Cooler... the"Cooler" on this channel is M.I.A. as is the second "Guy"... a very interesting informative channel that I enjoy watching. I grew up in NZ and moved to AU as an adult and went to school /worked with / socialised with South African's, Rhodesian's and Malawi. While the accents are distinctive, so is the culture. Watching the Springboks play the AB's is only bested by AU -v- AB's in the Bledisloe Cup (which is even better than the World Cup ~ Antipodean bias). Any nation with a rich heritage should be unapologetically proud of it.

[@petercopley1242]

Looks really nice 😊

[@deon691127]

I built my biltong box, now looking forward to making the droeewors! Thanks for sharing 🙂

[@grant2149]

How did your biltong come out.

[@KaiGaming84]

Lovely stuff my friend, good to see you again!

[@XmanCo]

Hey my friend thanks for the visit. Thanks for the message and stay Ay safe hey...🍻🔥🔥

[@Jhoustonmcmillan]

Bru, your recipes are spot on. I've tried a few over the years and you've absolutely nailed it on all fronts... Boerie, Droëwors and Biltong! Thanks for sharing!!!

[@EmmyKock]

Wow

[@leonebellingan9774]

Great video. This is going to be soooo good !!! Love it !!!! 😻🔥🔥🔥

[@XmanCo]

Thank you sweety. 🔥❤️

[@denisdecharmoy]

Fantastic Beef Dry - Wors, Amazing. Blessings Xman and Co.

[@XmanCo]

Thank you so much Denis.

[@Bobaklives]

Been loving this style of dry sausage snack ever since I saw a brand in Whole Foods, now I’ve been ordering as many different styles as I can find online - I like it more than biltong. Thank you for the video explaining it so I can describe it better than “that really good South African style beef stick.”

[@stephenricci5201]

Love your channel. Simply the best!

[@XmanCo]

Thank you so much man. Appreciate your ongoing support. So happy you enjoy our content. 🔥🔥👍

[@collenz.mbengo5680]

🤣🤣🤣🤣😂😂 just got to laugh at the auto translation "droewors ------dry walls" just killed me!!! Beautiful work man! Big up

[@williammaxwell1919]

LOL... It's always intersting what each of us find humorous; we need to celedrate our sense of humour and our sense of the rediculous... it makes us more human and better as a person. Don't lose your humour or hummanity.

[@JH-nb4nn]

Thanks for the video! From NZ :-)

[@McGieHomesteadAdventures]

I’d definitely try it! I’m really getting into this kind of meat preservation!

[@XmanCo]

You will love it my friend.

[@RottweilerDogLife1]

Yum, yum and many more yummy yum's. 😋😋😋

[@XmanCo]

Thank you. This was seriously amazing!

[@TheDrunkenBBQ]

This looks awesome, lekker.🔥👍

[@XmanCo]

Thanks man. This was amazing.

[@michaelbarrett2346]

Great video, now i have to make a drying box!

[@XmanCo]

You won't be dissapointed at all. This is an amazing recipe and never fails. Enjoy man and thanks for the comment.

[@TeachaMantoFish]

Great video! I’m going to try this with venison and beef fat in a video. I’ll give you a shout out.

[@XmanCo]

Thank you so much! That would be great. Just hopped to your channel. Love your work!!

[@CBB4U]

Great content. Love this video. 😀

[@XmanCo]

Thank you so much. !!!

[@Zander.and.lightning]

Will definitely try the Brandy mix

[@XmanCo]

You will love it!

[@pgprentice]

2 guys and a cooler link: www.youtube.com/@2guysandacooler/featured

[@georgerankin6362]

I've followed this recipe and had great success with it! Watching your prep leads me to offer knife sharpening services to you guys, if you are interested.

[@main-meat]

Lekker meneer, lyk heerlik!

[@XmanCo]

Dankie meneer waardeer dit!

[@panikkosloizou1302]

You can also make salami in there ? Greetings from Cyprus 🎉

[@paulasmulders6832]

Would love to try some Drywall!

[@riaanvanderwalt9340]

Great channel! What size tube did you use on the stuffer?

[@catherinetrollip1311]

❤❤😊like you make the droewor l am go to make for the us

[@XmanCo]

Awesome news

[@andrewsparks4112]

Where I live there are to many fly and other bugs, to use a dry box. Have to use a smoke house.

[@XmanCo]

I hear you. So many nice things you can do with a smoke house too...

[@MrEvonz]

Curious to know what sausage stuffer you are using, I have tried to make Droewors twice but my sausage stuffer keeps getting bound up with the meat becoming a brick inside it

[@ianwhelan5019]

Quick question about droewors, is it possible to use shop bought thin wors with no pork content?

[@clivemilner]

Great video. Why do you not poke your sausages.

[@XmanCo]

Thanks man, appreciate. I sometimes do if the sausage looks like theres air pockets. Most of the time I end up skipping it. Thanks for the ongoing support. Stay safe. 🔥🔥👍

[@hkrause6565]

Any reason why we can't just use non-lean or fatty mince? It would negate the need for having a meat grinder which significantly lowers cost of entry. You can control your fat content by purchasing the desired grade of mince. It's a fortunate coincidence that where I currently live we get "regular ground beef" which has 30% fat content and is very cheap - half the price per kg of typical cuts used in biltong/droëwors.

[@griffinf123]

Thanks for the video. Am curious though - as a newbie sausage-maker, I’ve read repeatedly that it’s not food safe to cure homemade sausage unless I’ve added some sort of curing salt (nitrates/nitrites), due to the risk of botulism. Is it different for beef sausages?

[@waynewhittal1848]

Your salt, vinegar, and brandy will du the curing for you so no need to worry about that once it's dry/ready to eat its will not last you long enough to even think about "going off"

[@nikandlar5278]

I have visited SA last year, I have tried Biltong and Droëwors, personally my favorite food till this day. Tomorrow hopefully I’ll make a batch. Do you suggest trying some other food? Greetings from Croatia!

[@emilybacon11]

Plse can I ask, why the cold water? Can I leave the water out? Isn't there enuf liquid in the mince itself plus the brandy, worcestishire sauce & brown vinegar? Your advice would be greatly appreciated.

[@XmanCo]

Hi Emily, the cold water is in the recipe for 2 reasons. Yes you could leave it out but need to substitude it with more worchester sauce then or other liquids. The second reason is " why cold" because it helps with keeping the ingredients cold to move through the grinder. Hope this helps. 🔥🔥👍

[@emilybacon11]

Ok, good thing i used the water, thx. In fridge over night now & will hang in my biltong kassie tomorrow. Cant wait to taste once ready. I made 4.4kgs of droèwors mince, btw.

[@XmanCo]

@@emilybacon11 o wow. So jeolous. Keep me posted. Im sure you going to love it. 🔥🔥👍

[@eksemos]

Hello Xman! Woon julle oorsee of in SA?

[@XmanCo]

Ons het so n maand gelede na Kanada toe ge immigreer.

[@kallieb8874]

Leave some for me.

[@XmanCo]

Definitely not. lol. We will have to make more.

[@joe_origlieri]

IS THAT A BILTONGINATOR 3000???

[@mother_tau_official]

Hi what size casing is that?

[@Mikehdy]

I just can't understand how people do cooking shows especially involving slabs of meat that need to be cut up and have a knife that is so blunt they have to saw at it four or five times just to make one slice!

[@waynewhittal1848]

And what about using mutton fat

[@XmanCo]

Yes you can

[@drommie]

That’s surely a sheep casing.. you said hog.

[@XmanCo]

Definitely Hog casing.