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.