There’s nothing quite like that first bite of traditional beef droëwors—dry, chewy, spiced just right, and packed with savoury, meaty flavour. This iconic Southern African dried sausage snack has been part of our heritage for generations, and making it at home is as rewarding as it is tasty.
Whether you’re prepping for a road trip, stocking up for rugby season, or just love having a lekker snack on hand, droëwors hits the spot every time. It’s not just a sausage—it’s a story of craftsmanship, tradition, and flavour.
Let’s take a look at how to make the real deal, from scratch. It’s easier than you think—and baie, baie lekker!
🥩 What is Droëwors?
Droëwors is a cured and dried sausage, typically made from beef and lamb fat, infused with coriander and other warming spices, then air-dried to perfection. Unlike boerewors, droëwors is never braaied. Instead, it’s hung in cool, dry air—a nod to South Africa’s crisp winters where the tradition first began.
🍖 Ingredients (Makes around 5kg of droëwors)
Meat
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- 3.5 kg Beef (brisket or chuck works great for fat/meat balance)
- 1.5 kg Lamb tail fat (or beef brisket fat if lamb isn’t available)
Liquid Ingredients
- 300 ml Worcestershire sauce
- 125 ml Brown vinegar
Casings
- 22/24 Natural sheep casings, soaked overnight and rinsed well inside
🧂 Spice Mix
- 125 g fine sea salt (approx. 6 tbsp)
- 25 g black peppercorns, cracked (approx. 2½ tbsp)
- 18 g coriander seeds, toasted and crushed (approx. 3 tbsp)
- 8 g ground nutmeg (2 tsp)
- 5 g ground cloves (2 tsp)
- 6 g ground allspice (2 tsp)
- 7 g fine coriander (3 tsp)
👨🍳 Method
1. Prep the Meat and Fat
Start by cutting the beef and fat into chunks small enough for your grinder. Keep everything cold—chilled meat is easier to grind and less prone to smearing.
2. Grind It
Using a coarse grinder plate, grind the beef and fat together into a large mixing bowl. You want visible flecks of fat and meat for that classic texture.
3. Mix the Spices
In a separate bowl, combine all your spices. Toasting the whole coriander seeds before grinding them really brings out their aroma.
4. Season and Marinate
Sprinkle the spice mix evenly over the meat. Add the Worcestershire sauce and brown vinegar, then mix thoroughly. Use your hands or a stand mixer with a paddle attachment to ensure everything is well incorporated. Let it marinate in the fridge for a few hours or overnight.
5. Stuff the Sausages
Load your sausage stuffer with the mixture and begin filling your sheep casings, making lengths of around 30–40 cm each. Don’t overstuff—the droëwors will shrink as it dries.
6. Hang to Dry
Hang the sausages in a well-ventilated, cool, and dry area. Winter conditions (around 12–18°C with low humidity) are ideal. If it’s too humid, use a fan or dehumidifier to maintain air flow.
Let the sausages dry for 4 to 7 days, depending on how dry you like them. They should be firm to the touch but still a little bendy in the centre.
💡 Tips for Perfect Droëwors
- Avoid pork: Pork fat goes rancid easily and isn’t traditional in droëwors.
- Keep everything cold during grinding and stuffing.
- Use a curing chamber or a dedicated drying cabinet if you’re in a humid climate.
- Always use high-quality meat and spices—it makes all the difference!
The Taste of Home
Whether you’re packing a hiking snack, prepping padkos for a long drive, or just reaching into the fridge for a lekker nibble, droëwors brings a true taste of South African tradition. Every batch is a celebration of simplicity, spice, and centuries of know-how.
So get grinding, get hanging—and enjoy the rewards.
Dis mos nou regte boerekos, né!
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