Droewors is a dried jerky sausage from South Africa that is modeled on the iconic boerewors sausage. It is cooked with beef or mutton, sheep tail fat, coriander, vinegar, and a variety of spices. It is occasionally flavored with garlic or chili peppers. These thin sausages are swiftly dried to simulate the hot South African weather.




St. Marcus


  • 3 kg of lean beef or lamb
  • 300 g of fat
  • natural sheep casings
  • coriander cloves, nutmeg and black pepper in any proportion you like.


  • Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry.
  • Pre-cool the mixture at 2 C.
  • Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in.
  • Mix again and then mince again this time through 4.5 mm plate on mincer.
  • Fill the sheep casings with the mixture without letting any air in.
  • Dry the droëwors at 30 C with UV light for 24 hours. Then switch off the light.
  • Hang droëwors to dry on a plastic or metal hook. Do not allow contact between the raw meat and wood.South African droewors on a cutting board with herb garnish
  • Dry droëwors for 5 days.
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Nympha Nzeribehttps://www.anteriorstrides.com/
Hi there! I'm Nympha Chinenye Nzeribe, a writer and lifestyle enthusiast. Food consumption, has since the inception of time, been an inevitable part of our lives. Here, I commit to highlighting the history, uniqueness, and cooking realities of several dishes. Stay with me.

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