Droëwors is biltong's faster cousin. Because the sausage is thin, it dries in two to three days rather than a week. The secret is beef fat rather than pork — pork fat goes rancid as it dries — plus a heavy hand with toasted coriander.
Traditional Droëwors
Thin coriander-spiced beef sausage dried in narrow sheep casings until snappy on the outside and rich inside.
- Prep
- 45 minutes
- Drying
- 2-3 days
- Total
- 3 days
- Yield
- About 1.2 kg dried wors
Ingredients
Meat
- 2 kg lean beef or venison, cubed
- 400 g beef fat, cubed and chilled
- Narrow sheep casings, soaked
Spice
- 45 ml whole coriander seed, toasted and cracked
- 30 ml fine salt
- 10 ml cracked black pepper
- 5 ml ground cloves
- 2 ml ground nutmeg
- 100 ml brown spirit vinegar
Method
- 1
Chill the meat and fat until very cold, then mince once through a coarse plate.
- 2
Mix the toasted coriander, salt, pepper, cloves and nutmeg into the mince, then work in the vinegar until it just binds.
- 3
Rest the mixture covered in the fridge for 2 hours so the spice penetrates.
- 4
Fill the soaked sheep casings loosely — over-stuffed wors splits as it dries.
- 5
Twist or leave in long coils and hang on a rail in the drying box, not touching.
- 6
Dry at 25-30 C with good airflow for 2-3 days until firm but still springy.
- 7
Snap a piece to test: it should break cleanly with a dark, dry edge.
Tips from the box
- • Always use beef fat, never pork, for anything you intend to dry.
- • If the casings feel greasy after filling, wipe them with a vinegar-damp cloth before hanging.
Frequently asked questions
Why is my droëwors hard on the outside and raw inside?
The airflow is too strong or the sausage was stuffed too tightly, so a crust formed before moisture could escape. Slow the fan and fill the casings more loosely.
Can I make droëwors from venison?
Yes, and it is traditional. Blend the venison with 15-20% beef fat, since game meat is far too lean on its own.