How to make Traditional Beef Droëwors Recipe | South African air-dried sausage | Traditional Recipes

[@fredbarnard72]

Lekker water my mond nou! Groete uit 🇺🇸

[@portraitofalady_]

Watching that baby playing on African soil is the part of this video. Ahhhhh you get to experience it once, and what a joy. ✨

[@MissBenjamin6010]

I can eat biltong and droëwors everyday of my life ❤❤❤.

[@marccox5205]

Best droewors recipe on the internet. Baie dankie meneer.

[@WolkbergArtisans2019]

Baie dankie! 🏆

[@Creophagous]

2:32 I really laughed seeing the child enjoying the Worcestershire sauce. I think its a SA thing. I am over 40 and still do that haha! Love the taste.

[@danwerkman]

Fantastic video. Thank you for sharing. Keep these recipes alive for our next generations...

[@candicepanthera6102]

My mouth is also now watering.

[@m.t.ccreativemixvlog4743]

New friend here showing suppor on your video

[@normannisbet1213]

Jesum man, dit lyk nou lekker! Ek woon in Denemark en mis die bleddie goed vreeslik! Puik video - ook lekker om na die natuur te kyk

[@WolkbergArtisans2019]

Baie dankie! Nou kan jy dit daar ook maak 👍👍

[@woesmaro]

We make droge worst in our region in the North East of the Netherlands too, back when I lived in South-Africa for half a year I didn't get them often (got them from the supermarket and didn't like them as much). Biltong was nearly a daily treat for me though. Yours look great by the way!

[@maktiki]

That is the same worst, but in the Netherlands they use kruidnagels, instead of coriander seeds. I know butchers in the Netherlands they sometimes make this one with coriander seeds and people dont like it as much. But I like the Coriander.

[@EgorZA82]

Hang af waar n mense koop natuurlik

[@HelloTiggs1]

Rugby ,KLIPPIES en coke! Dankie julle- great video , resep en smaak 👍👌

[@mosesmanaka8109]

Baie lekker, mooi man, hou so aan. 👊👌🙂👍

[@faanterblanche991]

Dankie vir n mooi videos. Gaan jou droewors probeer

[@nomvulatshabalala5140]

Dit lyk baie lekker 😂❤hmmmm delicious.I wish if I was there just to taste it😂😅🇿🇦

[@petertyson4036]

Thanks a lot from 🇨🇦 🍁 🇨🇦

[@melenelewis2955]

It is now 11 pm in Johannesburg and I'm watching your videos . I am so pleased I ordered droë wors from kuruman and got it yesterday( before seeing this) ......ek is nou soooo lus - verskoon my ek moet gou gou koffee en droë wors gaan kry want ek kan nie langer wag nie ....jou cabanosi en wors lyk te fantasties!

[@WolkbergArtisans2019]

HI! Baie dankie! Dan het ons geslaag in ons video resep. Baie dankie dat jy kyk!

[@Karen-ig6bp]

Ek wag net dat hierdie griep sy lappe vat en fladdereer by die deur uit dan gaan ek onmiddellik inspring en maak. Dankie vir hierdie resep! Groetes uit die kooi! 🙋🏻‍♀️

[@Mikehdy]

Lovely video and great product 👍

[@cnehndlela6536]

I finally made it last week and 1000/1000🎉🎉🎉

[@osmokheseng9903]

I am glad to discover your Chanel.. subscribed already. Very interesting tips you have. Thank you❤

[@heidibear44]

My mouth is watering! Great video 😊

[@gregwein1]

Great video! You make it look so easy. Thank you!

[@Oracle.Moon_]

This is such a beautiful farm life you guys have going on here🥺 the kid climbing that garden thingy😍 ya'll talking about the Gluten frye wors agh...julle is skatryk 💛

[@WolkbergArtisans2019]

🙏🏻👍 baie dankie!

[@gerhaldlaubscher8321]

Lekker man!!!! Uit Italië.

[@pscoletin]

Mense maar dit lyk lekker. Baie dankie vir die resêp. Geniet die komentaar net so baie. Groete uit New Zealand 👍

[@Bergwagter]

Fantasties! Ek kan nie dai derm so beheer nie, ek wens ek kon! Dis pragtig hoe julle die kleinding include sonder om haar an die wereld te wys, dis baie smaakvol :)

[@arnobronkhorst1640]

Geniet elke video dankie dat julle ons afrikaanse traditionele happies vir die wereld wys.

[@kidronreddy1671]

This was so insightful...🎉❤ N Boer maak n plan.God Bless

[@WolkbergArtisans2019]

Baie dankie! Baie groete!

[@nepiahemopo1702]

Looks fantastic.

[@sabrinamaboe7262]

You just got a new subscriber awesome content easy to follow recipes 👌 thank you

[@leonmaritz2598]

Ek gebruik spice van spice maatskapye maar soek al lankal n lekker droewors resep.... Weereens, ek gaan dit probeer en dan terugkom na julle met wat ek vind...Ek is regtig opgewonde om jul resep te probeer...Groete...

[@Biltong.101]

That does look really good Your droewors and biltong videos are exceptional

[@WolkbergArtisans2019]

Thank you very much!

[@nyikomakaringe3454]

This looks very delicious 😋, God bless you

[@planecrazyish]

And yet another magnificent video 👏👏👏👍😊

[@ananiasmelongo6687]

My favorite.

[@Boom_Boom_rxn]

Oh Nkosi njengoba ngiy'thanda kanjena nje lento, kanti ngisuke ngidla into es'hlaza 😭😭😭 Kube angibonanga ukuth ikhandwa kanjani. Anyway, I know I won't stop eating it

[@elsagreeff3472]

Lekker man, nou water my mond omtrend

[@musamanqoba]

man that looks nice.

[@MrChrisafrika]

Mooi man ! Dit is presies wat ek gesoek het ! Baie dankie meneer !

[@nyikomakaringe3454]

I love billtongs❤❤❤

[@patrickwalsh6021]

Hey man! just found this video and i love it, I grew up eating this all the time and it one of my favorite snacks! I live in New York now and it a little hard to find this being sold here so i wanna try this recipe. However, i don't really have anywhere i can air dry it, is there a work around? thanks in advance and keep up the great work!

[@WolkbergArtisans2019]

Hi! Thank you very much! I've hanged droewors in my dorm when I was younger. As long as you have a slight breeze(a regular fan works great) , a dry environment(bathrooms don't work😉😂), and a place where it can get some natural sunlight. You can hang your droewors anywhere.

[@joubertcronje35]

Eg Suid-Afrikaans! Lekker man!

[@m.t.ccreativemixvlog4743]

Thumbs done

[@mariuszkolodziejski5484]

Super!!

[@annielegrange9416]

Awesome thank you

[@calliemaritz3401]

Lyk lekker,thx ou maat,gaan dit deffinitief maak,so biek son gedroogte perske mince insit,dik dit gaan dalk nogge ekstra draai in smaak bysit,wat dink jy van die idee?

[@WolkbergArtisans2019]

Baie dankie! Dit behoort baie lekker te wees! Probeer hom en laat weet ons hoe maak hy.

[@gazelpillay1725]

Looks so good😋😋

[@gerdajansevanrensburg8354]

Mmmmm yummy 😋dankie weereens vir n puik video,ek leer so baie by julle...dit is defenitief my volgende probeerslag,het amper omtrent klaar alles wat benodig word❤😁

[@henk7665]

Pragtige video

[@vijayantgovender2045]

Can you please show how to make with kudu meat

[@TheSharkBok]

Baie dankie julle ❤

[@ajl1973]

Lekker droëwors recipe and technique. I noticed a mountain range behind your house. Are those the Drakensberg or closer to the Cape?

[@WolkbergArtisans2019]

Thank you very much! It is the Wolkberg mountain range in Limpopo.

[@eksemos]

Ai, hoe mis ek Suid-Afrika nou!!!

[@colleenarezio32]

Can I substitute the lamb fat for beef fat because I have no clue where to get lamb fat from. Watching from Zambia 🇿🇲

[@WolkbergArtisans2019]

Hi! Yes you can, beef brisket fat is the best to use. Thank you for watching!

[@lxonthemix834]

Finally found a channel to watch

[@WolkbergArtisans2019]

Thank you for watching us!

[@carolkimaiyo4259]

Love it wondering if I can cook before eating can't eat them like that tome it's row meat

[@WolkbergArtisans2019]

Hi. Yes, you can cook it, but then it is not "Droewors" anymore. The meat is not raw, it is cured and dry.

[@carolkimaiyo4259]

@@WolkbergArtisans2019 thanks will try

[@myrrim1291]

This looks so good. Comes from the Dutch culture in South Africa. I’d love to try this, but we can’t get sheep tails here

[@riaannel2766]

South Africa is way more than Dutch culture, there is a huge amount of French Huguenot, and then there were Germans and other Europeans as well. Britains later.

[@starrider529]

You can use either sheep or beef fat, it does not really matter. More important is the meat/fat ratio. Use 2 parts meat to 1 part fat. And don't forget to fry the coriander seeds...that is what gives droewors and biltong its unique flavour and taste.

[@derekallen4568]

You can use pork fat. This is not rocket science

[@nucleus8706]

Dankie vir die video. Wat is die maak en model van die mincer?

[@kevanhess2105]

How long did they hang.I see it is hanging under a afdak can u use a biltong box?Baie mooi uitgele Broer en jou Familie🎉

[@WolkbergArtisans2019]

I hanged them for about 3 days. That is to my liking. If you prefer it a bit drier then you can hang it for 4-5 days. You can use a biltong with good ventilation. Baie dankie!

[@phinadelphiahlongwane3485]

Ohhh so little sis just wanna drink the whole worcestershire bottle by spoon

[@wg1948]

Lekker lekker

[@thezahraainc]

How 13:44 i love that rooibos

[@leonmaritz2598]

Kan ek die hele mengsel verdubbel? Die vleis, vet en al die spice?

[@jareddavies5220]

Fantastic! This might be a silly question... before drying it, could you cook it on the braai like boerewors? Is it the same method to make them both?

[@WolkbergArtisans2019]

Hi! You can, in Afrikaans we call it "dunwors"-thin sausage. Because the meat is not "mixed" or kneaded well the protein extraction is not where it should be for a sausage-like texture. Generalizing Boerewors recipes have a touch more moisture(water) in them than droewors and they use pork fat or beef fat instead of lamb, but droewors can also use beef fat.

[@jaconel3361]

Dit lyk baie lekker! En ek is soos altyd beindruk met jou vlymskerp mes. Gebruik jy 'n watersteen?

[@phakalanep7241]

mooi so paspatoo

[@stevenambraal9460]

Lekker man. May I please know the make and size of your meat grinder(mincer). I learn a lot from your videos. Please continue with what you are doing.

[@WolkbergArtisans2019]

Hi! Thank you so much! The mincer is a Aloma no12. Great piece of equipment!

[@THE-BZILLA]

Well done mnr. Goeie f0k nou soek ek ook

[@marcrochat1778]

Hi where can I buy the skin ? Is it synthetic skin?

[@WolkbergArtisans2019]

Hi! These were natural sheep casings, you can buy them from your local butchery

[@riaanvanderwalt9340]

What advice would you give. I have the same stuffer, but I couldn’t get the meat to come through the 20mm tube at all. I have used chuck meat only. It was way too dense. Great channel!!

[@WolkbergArtisans2019]

Hi! The most common reason is the meat is a bit too “dry”, not enough lubrication for the meat to flow. Adjust your recipe to add a little more liquid until the meat flows better through the stuffer. My recipe has more or less 8% added moisture(vinegar,water, Worcestershire sauce) you can go up to 10% at most. Too much moisture will obviously take the droëwors longer to dry and increase the chances of mold, rot etc… I hope this info helps. Lekker Droëwors maak!

[@riaanvanderwalt9340]

Baie dankie! Hopelik werk die derde probeer slag. 🤦🏻‍♂️

[@riaanvanderwalt9340]

3de probeerslag het gewerk. Al wat ek nog moet uitfigure is die laaste van die maalvleis kom nie deur die tube nie. Omtrent so sentimeter is heeltemal te kompak. Is dit maar wat gebeur of het ek te veel maalvleis gebruik op n slag i ln die buis?

[@WolkbergArtisans2019]

Hi! Die "plunger" kan nie al die vleis uitstoot nie, behoort net tot by sy max te kan beweeg. Die res van die vleis sal ongelukkig agter bly.

[@byronyoo8478]

This looks amazing. I’m in Texas. Hot and humid so I’m not sure air drying would work. But I do have a smoker. Do you think I can dry them out in my smoker at a low temp?

[@DJAakaRNBFUNKNJS-OLDSKOOL]

Whats the difference between boerewors and droewors? Thx

[@WolkbergArtisans2019]

Hi! Boerewors is a fresh uncooked sausage usually quite thick and then cooked. Droewors is a much thinner dried and cured sausage no cooking is required.

[@hayleydoyle8221]

Lekker 😊

[@hansstrydom-yd9bu]

Lyk baie lekker en goed. Wilds droeewors aub. Groete Hans Strydom. Fourways. Sandton

[@Karen-ig6bp]

Lekker kudu droewors resp ASB. 💐🤗

[@Gostalto]

Heerlik julle! 10/10

[@abdirahmanmohamud686]

Lekker um

[@Bezuidenhout474]

Hello. I can't find any contact for you. I would like to know if you sell your drywors. I live in KZN.

[@WolkbergArtisans2019]

Hi! Thank you for enquiring! Unfortunately not at this moment, maybe in the future.

[@ladys7217]

Lyk lekker...

[@miavos3610]

Dit lyk super lekker!!! Ek is mal oor die asyn, koljander, en die skaapstert. Geil, en lekker!!!!!

[@TFARM56]

O bru baie mooi man

[@josephwilson8546]

What about fly’s sittin on them while they’re drying?

[@WolkbergArtisans2019]

Hi! Droewors is usually made in the winter when there are no flies around. You can also dry in a biltong box with a screen to keep flies out.

[@douwdevos6279]

Lovely video. Here in Sa we do 1-2 Ton droewors a week. Time a huge factor. Most Managers or employees dont see the time or effort. Used to a mass production but prefer to do everything self quality self inspected. People tend to compare office work ,(files)to meat making. Worst mistake ever. Long hours no sitting feet get swollen.Time owners work with employees in company day to day objectives

[@BlueBull998]

Hallo. Die vleis lyk droog na uur in vrieskas. Het dit al die vloeistof geabsorbeer? Dankie. Lyk lekker gaan probeer

[@WolkbergArtisans2019]

Hi! Dit het ja, partykeer is die mengsel bietjie droog op te stop, maar jy kan nog bietjie water bysit om makliker te stop. Wees net versigtig om nie teveel vog in te sit nie. Jy wil he die droewors moet so vinnig as moontlik uitdroog. Hoop jy geniet die resep! Baie groete!

[@DavidSpalding29]

Bru lekker🤤🤤🤤🤤🤤

[@willedwards7679]

Can you use pork fat as a substitute? It’s hard to get beef fat where I am

[@WolkbergArtisans2019]

Hi, that’s a very controversial ingredient according to some droëwors makers… Some believe the pork fat will go rancid. Generations of people around the world cured pork with only sea salt and they lived to tell the tale… I’ve made it with pork fat before and it came out perfect. Just a few factors to consider when using pork fat: Ambient temp and humidity needs to be low to ensure quick drying. Salt percentage must be adhered to ensure proper curing, but mostly for preservation. Thinner casings works much better, you can even flatten the droëwors to increase the area for better drying. Hopes this helps.

[@willedwards7679]

@@WolkbergArtisans2019 helps a lot, thanks mate! I might try it with pork fat with the addition of some cure #1 which should make it safe

[@RalphRhode]

mooi man❤❤

[@LitoGeorge]

Howzit from Canada: at about 5:21 you add in toasted coriander and black pepper but dont state the quantities. Would you mind sharing them please? I am going to make a batch tomorrow afternoon, everything is ready! Daie Bankie!

[@WolkbergArtisans2019]

Hi! I used 25g(2½ tablespoons) of black peppercorns and 18g(3 tablespoons) of coriander seeds. Hope you enjoy our recipe!

[@LitoGeorge]

@@WolkbergArtisans2019 thanks very much! I'm a little embarrassed now after rewatching the video where it's clear what you used in the beginning. After watching it once, I went over the "main ingredients section" again several times and I missed what was already said in the beginning. Jammer julle. But, now I have a spreadsheet set up and its ready to go for future quantities of meat according the proportions for spices etc you used here. I made a small batch of 1.5kgs with your recipe and in a few hours time today will put it in the casings. Everything is ready to go. Daie Bankie ;-) again, and I promise to come with my comment on how it tasted when ready. I am pitting this against another recipe from an ex SAffer in the States. He makes dermlose droëwors and its quite clever! Here on YT if you want to use those search terms to check it out. Goed gaan, LG.

[@LitoGeorge]

​@@WolkbergArtisans2019 not sure if my reply comment to your kind addition of clarification for me made it - I find sometimes YT deletes my comments. If it didnt, please let me know. Additional question: are you guys up in Tzaneen way? Moegabaskloof is how I always knew the area, but I could be wrong. Those mountains could be Eastern Transvaal but could also be in the Cape. Ja, I am old school a bit when it comes to names. Goed gaan.

[@WolkbergArtisans2019]

@LitoGeorge Hi! No problem at all, very glad that you were captivated by the video👍🏻🍀Please share your thoughts on the recipe, be it good or bad- would really like to know what your experience was on flavour, texture, fat content and the general experience 🙏 Best regards!

[@WolkbergArtisans2019]

Yes, we are very close to Haenertsburg in the Wolkberg mountains. The best place to be😉👍🏻

[@dave10392]

Groete uit Ecuador 🇪🇨 Bly hier al ses jaar. Ek maak my eie biltong en boerewors hier in Quito. Moet nog droeewors maak. Ek sien julle hang die droeewors sommer onder die stoep se afdak. Hoe nou met die vleie? Veroorsaak hulle nie probleme nie?

[@WolkbergArtisans2019]

Hi! Wintertyd is biltong en droëwors tyd hier by ons. Dan is die vlieë die minste, maar ons maak wel ook in die sommer. Daar is dan net ‘n lekker groot waaier wat oor die vleis waai- en onthou om die buiteligte(wat naby die vleis is) af te sit deur die aand….🤣😉👍🏻 anders gaan jou vleis vol goggatjies wees. Baie groete uit ‘n baie warm en droog Limpopo👍🏻🇿🇦

[@davidcoetzee7369]

Baie dankie. Ons bid julle kry gou die nodige reen. God seen.

[@Johanjacobs-vj6ob]

Jou resep is baie lekker...voeg net 5-10g bruinsuiker/ kg vleis en vet by ..dan is jou resep nog baie lekkerder...proberler gerus dit hou die wors lekker sag ook en enhance die geure nog meer

[@nhlakaniphombatha5769]

Lekker South Africas 🇿🇦 best 🫡

[@Ockert-p5o]

Lekker man die snybord klink sommer Akrikaans

[@magdabotha7926]

Het julle al sosatie droëwors gemaak?

[@WolkbergArtisans2019]

Hi! Nog nie, maar dit is 'n baie goeie idee!

[@charlest92]

Mag ek vra wat se maak masjien gebruik jy om die wors te maak

[@WolkbergArtisans2019]

Hi! Dit is 'n Aloma 120. Werk soos 'n droom!

[@jasond4752]

What does the 20mm number refer to on the stuffing tube? Hard to believe it’s the actual diameter because that tube looks like it’s around 12mm in diameter. Can someone please enlighten me, thanks.

[@WolkbergArtisans2019]

Hi! It is in fact a 20mm(outside diameter) funnel.

[@jasond4752]

@ Thanks for verifying, much appreciated.

[@reimotube]

No curing salt?

[@miavos3610]

???

[@clipped81]

I just want to ask? Do you use curing salt on a dry aged steak Yes and No salt ,sugar and honey was the first preservatives. It is the same thing.

[@WolkbergArtisans2019]

Hi! No curing salt in this recipe. The sea salt does the curing.

[@leonmaritz2598]

Ek maak baie droewors ens....Ek gaan terugkom en julle laat weet van wat ookal ek van julle resepte probeer...Groete...

[@WolkbergArtisans2019]

Ons hoop jy geniet die resepte

[@damienfynn1522]

Lekker man, I hate it when I ask the butcher for drywors and you chow it it is papnat.

[@arniekando6846]

I put it in front of a fan an in one day its proper dry.

[@kevanhess2105]

And no Suiker.Top.

[@worldofmusicsa]

Lyk soos nog! Gaan dit probeer.

[@lepermessiah1433]

Nes met jou Russian video, water my mond! Begin die goed plaaslik verkoop/bemark, indien jy nie alreeds nie. Laat man weet!

[@The_Hairy_Farmer]

I see 8 vegans down voted this video...🤣. Is the w-sauce just for flavour as I really want to make without it? I've been keeping all my casings everytime I slaughter a sheep - just need the funnel attachment for the wors making. It looks like your fat to meat ratio is just over 50% fat - is that about right? Many thanks - EC farmer...

[@WolkbergArtisans2019]

Hi! 😂👍We have a few vegan trolls that leave their prints from time to time, they are just a bit hungry😉👍 The Worcestershire sauce plays a 2 part role in this recipe. For flavor and acidity(Worcestershire sauce consist mainly of vinegar) You can leave some of it out, but just increase the brown vinegar(No more than 250ml total vinegar) You will want to add touch water to the mixture. No more than 5%! Just to ease the stuffing process. The meat to fat ratios in the area of about 30% fat and 70% meat. I've found that less than that the droewors tends to be a bit dry and hard(my preference) We hope you try the recipe and please let us know if liked it. Best regards.

[@jasond4752]

@@WolkbergArtisans2019 Is the 20mm tube the outside dimension? Thanks for the awesome video, much appreciated!

[@ANRQAngel]

Dit lyk hemels!