Droëwors (/ˈdruːəvɔːrs/; Afrikaans for "dry sausage") is a Southern Africansnack food, based on the traditional, coriander-seed spiced boerewors sausage.[1] It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.[2]
Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and Italiancuredsalumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.
This product is related both in name and in nature to the Dutch droge worst, also known as metworst.
^Garbee, Jenn (January 7, 2009). "Beverly Hills meat shop specializes in worldly tastes". The Los Angeles Times.
^D.J, Greg M.; Hanson, Dana J.; Koshick, Charlotte M.; Ingham, Steven C. (2008). "Death of Salmonella serovars, Escherichia coli O157: H7, Staphylococcus aureus and Listeria". Journal of Food Safety. 28 (2): 198–209. doi:10.1111/j.1745-4565.2008.00114.x. Archived from the original on 2012-06-30.
January 01, 1970
droëwors, ɔːr, afrikaans, sausage, southern, african, snack, food, based, traditional, coriander, seed, spiced, boerewors, sausage, usually, made, dunwors, afrikaans, thin, sausage, rather, than, dikwors, thick, sausage, thinner, sausage, dries, quicker, thus,. Droewors ˈ d r uː e v ɔːr s Afrikaans for dry sausage is a Southern African snack food based on the traditional coriander seed spiced boerewors sausage 1 It is usually made as a dunwors Afrikaans for thin sausage rather than dikwors thick sausage as the thinner sausage dries quicker and is thus less likely to spoil before it can be preserved If dikwors is to be used it is usually flattened to provide a larger surface area for drying Droewors Dry WorsA piece of droewors dry worsCourseSausagePlace of originNamibia South AfricaMain ingredientsBeef and mutton Media Droewors Dry Wors The recipe used for these dried sausages is similar to that for boerewors although pork and veal are usually replaced by beef as the former can go rancid when dried and mutton fat replaces the pork fat used in boerewors Drying makes the sausage ideal for unrefrigerated storage 2 Droewors is unusual among dried meats in being dried quickly in warm dry conditions unlike traditional droge worst and Italian cured salumi which are dried slowly in relatively cold and humid conditions A further difference is that droewors does not contain a curing agent as found in a traditional cured sausage A direct result of this is that droewors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage This product is related both in name and in nature to the Dutch droge worst also known as metworst See also edit nbsp Food portal Biltong List of dried foods South African cuisineReferences edit Garbee Jenn January 7 2009 Beverly Hills meat shop specializes in worldly tastes The Los Angeles Times D J Greg M Hanson Dana J Koshick Charlotte M Ingham Steven C 2008 Death of Salmonella serovars Escherichia coli O157 H7 Staphylococcus aureus and Listeria Journal of Food Safety 28 2 198 209 doi 10 1111 j 1745 4565 2008 00114 x Archived from the original on 2012 06 30 Retrieved from https en wikipedia org w index php title Droewors amp oldid 1165633875, wikipedia, wiki, book, books, library,
