Droëwors
mutton | |
Droëwors (. 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
Italian cured salumi, 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.
See also
References
- ^ Garbee, Jenn (January 7, 2009). "Beverly Hills meat shop specializes in worldly tastes". The Los Angeles Times.
- doi:10.1111/j.1745-4565.2008.00114.x. Archived from the originalon 2012-06-30.