Use:

• 19–21mm edible collagen casings (most popular)

• 21–23mm edible collagen casings if you prefer thicker droëwors

 

Avoid:

• Fresh sausage collagen casings that are designed only for cooking.

• Large salami casings, which can slow drying and increase spoilage risk.

 

Advantages

Easy to work with
Consistent diameter
No soaking required
No cleaning like natural sheep casings
Readily available in Australia

 

Disadvantages

Less traditional texture than sheep casings
Slightly firmer bite after drying
Can become brittle if overdried

 

Adjustments for Farm-Style Droëwors

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For a traditional South African result:

• Keep fat content between 15–20%

• Use coarse mince (8–10mm plate)

• Dry at 15–20°C

• Relative humidity around 55–65%

• Allow good airflow but don't blow a fan directly onto the droëwors

 

Drying times:

• 19mm casing: 3–5 days

• 21mm casing: 4–7 days

 

Charkii Drying Cabinet Method

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If you're using a Charkii drying cabinet:

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1. Moderate airflow

2. Rotate hanging sticks every 24 hours

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The droëwors is ready when it has lost approximately 35–45% of its original weight. This is a more reliable indicator than drying time alone.

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Many commercial South African droëwors producers now use 19–21mm collagen casings because they provide a consistent product and are much easier to work with than natural sheep casings, while still producing excellent droëwors. For home production, I'd recommend 21mm edible collagen casings as they give the closest result to traditional farm-style droëwors.