What is droëwors? It’s only the best thing on the planet!!! Until you stop eating meat… and even then, you dream about it every now and again. Droëwors is a South African dried sausage that is crispy, crunchy, and bursting with flavour.
On my trip to South Africa, I came across VEGAN droëwors being sold on top of Table Mountain. I was blown away by the taste and was so pleased to make this discovery on the last day of my holiday.
I looked up the ingredients when I got home, and successfully recreated a few batches in Quebec City.
I craved them again today, and this time, I will show you how to make it.
This recipe makes 10 rolls.
Notes on shopping:
You can buy seeds in bulk – in many bulk shops you can take your own container/ bag. This cuts down on plastic bags and waste. You can often also buy spices and nutritional yeast in bulk shops.
Nori is usually sold 10 per bag. BUT if you look in Asian food shops you can find packs of 100. This cuts your plastic usage by 9!
You will need:
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 5 Nori sheets (seaweed) cut in half = 10 sheets
- 5 tablespoons apple cider vinegar
- 3 tablespoons soy sauce/ tamari
- 3 tablespoons nutritional yeast
- 1 teaspoon coriander seed
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
To activate seeds:
If you don’t want to activate the seeds, skip this part, and go to Step 3.
- Soak the seeds in water for 5-12 hours, depending on which information you trust on the internet/ how much time you have!
- Drain off the water. If you put the seeds on kitchen towel, it will absorb more moisture. I don’t use kitchen towel so mine was a bit moist, but it all worked fine.
- Make the marinade. The combination of flavours is what gives it that meaty taste!!!
- Mix up the sauce and add to seed mix.
- Refrigerate for 1 hour so that seeds can soak up the flavour.
- Cut the nori sheets in half.
- Put the seed mix in the middle of the nori sheet, like you would a sushi rice roll. (Make sure it’s not as thick though. It should be the thickness of your index finger if you’re a woman, and your pinky if you’re a big-handed man).
- You can pack some more seed mix into the side to form up your wors. We don’t want floppy droëwors! 🙂
- Place them in the dehydrator / oven/ drying box.
- Set the temperature to 40 C (105 F).
- Dehydrate for 6 hours. If you like it crunchier, add more time.
How to dehydrate the rolls:
- use a dehydrator (I found mine in a skip in Canada, WITH the instruction booklet). Yes, I cleaned it well before using it. No, it’s not gross. Gross is when people throw things away when they still work perfectly well! 😉
- use your oven (48 C for 6-8 hours).
- use the sun as a dehydrator if you live in a sunny country, but make sure to use a food tray (with mesh) and a mesh cover (to keep bugs out).