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Droe Wors

  Below are the best recipes for making Dry Wors

 

Farmstyle

Smokey Chilli

Chilli

Garlic

Ouma's

Kalahari

Cabanossi

Sahara

Casings

Farmstyle Wors
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Farmstyle

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Droëwors is one of South Africa's most loved dried meat snacks. Traditional farm-style droëwors is made from coarse-ground beef with coriander as the dominant spice, stuffed into natural sheep casings and air-dried until firm but still slightly pliable.

​

Ingredients (Makes approximately 2.5kg)

​

Meat Mix

  • 2kg beef chuck or topside

  • 500g beef fat (20% fat content)

  • 50g coarse salt

  • 10g cracked black pepper

  • 25g whole coriander seeds

  • 5g ground cloves

  • 5g nutmeg

  • 125ml brown vinegar

  • 20g brown sugar

 

Casings

  • 8–10 metres natural sheep casings

 

Traditional Farm-Style Spice Preparation

  1. Dry roast the coriander seeds in a pan until fragrant.

  2. Allow to cool.

  3. Coarsely crush using a mortar and pestle or spice grinder.

  4. Mix with the pepper, cloves, nutmeg, salt and sugar.

​

This roasted coriander aroma is the signature flavour of authentic South African droëwors.

​

Method

​

1. Prepare the Meat

  • Trim excess sinew from the beef.

  • Cut beef and fat into strips suitable for mincing.

  • Chill thoroughly before grinding.

 

2. Mince

  • Pass the meat through a coarse 8–10mm plate.

  • Mix beef and fat evenly.

 

3. Season

  • Add vinegar and spice mixture.

  • Mix thoroughly until the meat becomes sticky and well bound.

 

4. Stuff

  • Use collogen casings

  • Or 20–22 mm sheep casings (traditional)

  • Make lengths that will fit into your dryer

 

5. Dry

  • Hang in a cool, dry area with good airflow.

  • Ideal conditions:

    • Temperature: 15–22°C

    • Humidity: 50–65%

    • Good air circulation

 

Dry for:

  • 3–4 days for softer droëwors

  • 5–7 days for traditional farm-style texture

  • Up to 10 days for very dry droëwors

​

Traditional Farmer's Tip

Many South African farmers add:

  • 50ml Worcestershire sauce

  • A small pinch of bicarbonate of soda (about 2g)

This helps retain a slightly softer texture while drying.

 

How to Tell When It's Ready

Good droëwors should:

  • Be dark reddish-brown

  • Bend slightly before snapping

  • Have a firm outer skin

  • Retain a little moisture in the centre

  • Smell strongly of coriander and cured beef

​

Serve with:

  • Cold beer

  • Biltong

  • Salted peanuts

  • Dried fruit

  • Traditional South African braai platters

​

This recipe closely follows the classic farm-style droëwors made across the Free State, Northern Cape and Karoo regions of South Africa, producing a rich coriander-forward flavour with the authentic texture South Africans expect.

​

Casings

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Chilli Wors
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Chilli

Droëwors ("dry sausage") is a traditional South African dried meat snack made from spiced beef sausage that is air-dried until firm and chewy. This chilli version adds a pleasant heat while keeping the authentic flavour profile.

​

Ingredients (Makes approximately 5kg)

​

Meat Mix

  • 4kg lean beef (topside, silverside, or rump)

  • 1kg beef fat (20% fat ratio)

  • 100g coarse salt

  • 15g coarse black pepper

  • 12g coriander seeds, toasted and coarsely ground

  • 8g cayenne pepper

  • 20g crushed dried chilli flakes

  • 10g paprika

  • 5g ground cloves

  • 125ml brown vinegar

  • 2 tbsp Worcestershire sauce

 

Casings

  • 21mm edible collagen casings

  • Or 20–22 mm sheep casings (traditional)

 

Equipment

  • Meat grinder (8–10mm plate)

  • Sausage stuffer

  • Drying cabinet, biltong box, or cool ventilated area

  • Hooks or drying rods

​

Method

​

1. Prepare the Meat

  1. Trim sinew from the beef.

  2. Cube the beef and fat into grinder-sized pieces.

  3. Chill thoroughly until very cold but not frozen.

 

2. Grind and Season

  1. Grind the meat and fat through an 8–10mm plate.

  2. Mix all spices together.

  3. Add vinegar and Worcestershire sauce.

  4. Mix thoroughly for 5–10 minutes until the mixture becomes tacky.

 

3. Stuff the Casings

  1. Flush casings with warm water.

  2. Stuff firmly but not overly tight.

  3. Form long coils rather than individual links.

  4. Prick any visible air pockets with a sterilised needle.

 

4. Dry the Droëwors

  1. Hang the coils without touching.

  2. Dry at:

    • Temperature: 18–25°C

    • Humidity: 45–60%

    • Good airflow

  3. Dry for:

    • 3–4 days for softer droëwors

    • 5–7 days for traditional texture

    • 7–10 days for extra dry droëwors

 

Traditional Chilli Variation

​

For a stronger South African "chilli bite", increase:

  • Chilli flakes to 30g

  • Cayenne to 12g

​

For a milder family version:

  • Chilli flakes to 10g

  • Cayenne to 4g

 

When It's Ready

Your droëwors is ready when:

  • It has lost approximately 35–45% of its original weight.

  • The outside is dry and firm.

  • The centre remains slightly pliable.

  • The flavour is rich, beefy, spicy, and slightly tangy from the vinegar.

 

Then move the droëwors to a drying cabinet or biltong box to finish drying. This produces an outstanding traditional South African smoked chilli droëwors with a deeper flavour profile.

​

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Casings

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Ouma Wors
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Ouma's

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This version is inspired by the old family ("Ouma's") style recipes found throughout the Karoo and Free State—simple, flavourful, and perfect for drying at home.

​

Ingredients (5 kg Batch)

Meat Mix

  • 4 kg lean beef (silverside, topside, or chuck)

  • 1 kg beef brisket or beef fat (20% fat content)

  • 100 g coarse salt

  • 15 g coarse black pepper

  • 40 g whole coriander seeds

  • 5 g ground cloves

  • 5 g ground nutmeg

  • 125 ml brown vinegar

  • 10 g brown sugar

 

Casings

  • 20–22 mm sheep casings (traditional)

  • Or 19–21 mm edible collagen casings

 

Equipment

  • Meat grinder (6–8 mm plate)

  • Sausage stuffer

  • Drying cabinet or cool ventilated area

  • Hooks or drying rods

​

Method

​

1. Prepare the Coriander

Dry-roast the coriander seeds in a pan until fragrant.

Allow to cool and coarsely crush.

 

2. Prepare the Meat

Trim excess sinew.

Cut beef and fat into cubes suitable for grinding.

Keep the meat very cold (2–4°C).

 

3. Grind

Grind through a 6–8 mm plate.

Traditional droëwors should have a slightly coarse texture.

 

4. Mix

Combine:

  • Ground meat

  • Salt

  • Pepper

  • Coriander

  • Cloves

  • Nutmeg

  • Brown sugar

  • Vinegar

Mix thoroughly until the meat becomes sticky and develops protein bind.

 

5. Stuff Casings

Fill casings firmly without air pockets.

Twist into long continuous lengths rather than short links.

 

6. Dry

Hang in a well-ventilated drying area:

  • Temperature: 15–22°C

  • Humidity: 50–65%

  • Good airflow

Dry for:

Preference                            Time

Soft                                     3–4 days

Medium                              5–7 days

Traditional Ouma-style     7–10 days

 

Droëwors should lose approximately 35–45% of its original weight.

 

Ouma's Secret Tips

Use beef only—traditional droëwors contains no pork.

Roast coriander fresh before grinding.

Use brown vinegar rather than white vinegar.

Dry slowly; rushing causes case hardening.

Keep strands long and coil after drying.

​

Serving

  • As a snack with a cold beer

  • On a hunting trip

  • Packed in lunchboxes

  • Alongside biltong and dried fruit on a South African platter

 

This recipe produces authentic, old-style South African droëwors with the classic coriander-forward flavour many South Africans remember from their grandmother's kitchen.

​

Casings

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Kalahari
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Kalahari

Kalahari-style droëwors is known for its bold coriander flavour, coarse texture, and dry, savoury finish. Traditionally made from beef and sheep fat, it is air-dried rather than cooked

​

Ingredients (Makes approximately 2 kg)

​

Meat Mix

  • 1.8 kg lean beef (silverside, topside, or rump)

  • 200 g sheep tail fat or beef fat (10% fat content)

 

Kalahari Spice Blend

  • 25 g coarse salt

  • 5 g black pepper, freshly ground

  • 20 g coriander seeds

  • 3 g ground cloves

  • 2 g ground nutmeg

  • 2 g bicarbonate of soda (optional, improves colour)

  • 125 ml brown vinegar

 

Casings

  • 18–22 mm collagen snack stick casings or natural sheep casings

  • 20–22 mm sheep casings (traditional)

​

Equipment

  • Meat grinder (8–10 mm plate)

  • Sausage stuffer

  • Drying cabinet, biltong box, or well-ventilated drying area

  • Hooks or hanging rods

​

Method

​

1. Prepare the Meat

  1. Trim excess sinew from the beef.

  2. Dice beef and fat into small cubes.

  3. Chill in the freezer for 30 minutes until firm.

​

2. Toast the Coriander

  1. Dry-toast coriander seeds in a pan until fragrant.

  2. Coarsely crush using a spice grinder or mortar and pestle.

​

3. Mix

Combine:

  • Beef

  • Fat

  • Salt

  • Pepper

  • Coriander

  • Cloves

  • Nutmeg

  • Bicarbonate of soda

Add vinegar and mix thoroughly for 5–10 minutes until the meat becomes tacky.

 

4. Grind

Pass the mixture through an 8–10 mm grinding plate.

 

5. Stuff

Fill collagen or sheep casings firmly but not excessively tight.

Twist into long lengths or leave as continuous ropes.

 

Drying

​

Hang at:

  • Temperature: 15–25°C

  • Humidity: 50–65%

  • Gentle airflow

​

Dry for:

  • 3–4 days for slightly soft droëwors

  • 5–7 days for traditional Kalahari-style droëwors

The droëwors is ready when it has lost approximately 35–45% of its original weight and bends before snapping.

 

Serve with:

  • Ice-cold beer

  • Biltong

  • Salted peanuts

  • Dried fruit

  • Fresh bread with butter

  • Kalahari Butchery Tip

  • Many butchers in the Kalahari region use extra toasted coriander (up to 25 g per 2 kg meat) and a little more vinegar than coastal recipes. This produces the distinctive earthy aroma and robust flavour that Kalahari droëwors is famous for.

Casings

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Sahara
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Sahara

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Sahara-style droëwors is inspired by the classic South African dried sausage sold by the well-known South African snack brand. It has a rich beef flavour, balanced coriander spice, and a slightly tangy finish. This homemade version stays true to traditional South African droëwors-making methods.

Ingredients (Makes Approximately 2 kg)

 

Meat Mix

  • 1.6 kg lean beef (silverside, topside, or chuck)

  • 400 g beef fat (20% fat ratio)

 

Seasoning

  • 40 g coarse salt

  • 5 g ground black pepper

  • 15 g toasted coriander seeds, coarsely crushed

  • 3 g ground cloves

  • 2 g nutmeg

  • 2 g allspice

  • 60 ml brown vinegar

  • 10 g brown sugar

 

Casings

  • 20–22 mm collagen casings

 

Equipment

  • Meat grinder (6–8 mm plate)

  • Sausage stuffer

  • Hooks or drying rods

  • Drying cabinet, curing chamber, or cool ventilated area

 

Method

​

Step 1: Prepare the Meat

  1. Trim the beef and fat.

  2. Cut into strips suitable for grinding.

  3. Chill meat until very cold (not frozen).

 

Step 2: Toast the Coriander

  1. Lightly toast coriander seeds in a dry pan.

  2. Allow to cool.

  3. Crush coarsely with a spice grinder or mortar and pestle.

 

Step 3: Grind

  1. Grind beef and fat together through an 8 mm plate.

  2. Mix thoroughly.

 

Step 4: Season

  1. Add all spices, vinegar, and sugar.

  2. Mix until the meat becomes sticky and binds together.

  3. Refrigerate for 2–4 hours.

 

Step 5: Stuff

  1. Load mixture into sausage stuffer.

  2. Fill collagen casings firmly but not overly tight.

  3. Twist into long lengths or leave as continuous strands.

 

Step 6: Dry

Hang at:

  • Temperature: 18–25°C

  • Humidity: 50–65%

  • Good airflow

Dry for:

  • 3–5 days for softer droëwors

  • 5–7 days for traditional texture

  • 7–10 days for extra dry droëwors

The droëwors is ready when it has lost approximately 40–45% of its original weight.

 

Sahara-Style Flavour Tips

For the flavour most South Africans associate with Sahara droëwors:

  • Use quality beef with about 20% fat.

  • Do not overdo the cloves.

  • Toast coriander well before crushing.

  • Use brown vinegar rather than white vinegar.

  • Allow the spice mix to marinate overnight before stuffing.

  • Dry slowly rather than rushing the process.

 

Serve with:

  • Biltong

  • Salted peanuts

  • Dried fruit

  • Cold beer or a glass of South African red wine

 

This recipe produces a traditional beef droëwors with the distinctive coriander-forward flavour and texture that South Africans commonly associate with Sahara-style droëwors

Casings

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Smokey Chilli
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Smokey Chilli

Smokey Chilli Droëwors combines the classic taste of traditional South African droëwors with a subtle smoky flavour and a pleasant chilli kick. Perfect for snacking, hiking, rugby days, or enjoying with a cold drink.

​

Ingredients (Makes approximately 2 kg)

​

Meat Mix

  • 1.6 kg lean beef (80%)

  • 400 g beef fat (20%)

 

Seasoning

  • 40 g coarse coriander seeds, toasted and coarsely crushed

  • 18 g coarse salt

  • 5 g cracked black pepper

  • 4 g smoked paprika

  • 3–5 g chilli flakes (adjust to taste)

  • 2 g cayenne pepper

  • 5 g brown sugar

  • 125 ml brown vinegar (malt or apple cider vinegar)

  • Add a few drops of Wright’s Liquid Smoke

 

Casings

  • 18–20 mm collagen casings (suitable for droëwors)

  • 20–22 mm sheep casings (traditional)

 

Equipment

  • Meat grinder (6–8 mm plate)

  • Sausage stuffer

  • Drying cabinet, curing chamber, or insect-free drying area

  • Hooks or drying rods

​

Method

​

1. Prepare the Meat

  1. Trim sinew from the beef.

  2. Cut meat and fat into cubes.

  3. Chill until very cold but not frozen.

 

2. Season

  1. Toast coriander seeds in a dry pan until fragrant.

  2. Crush coarsely.

  3. Mix all seasonings with the vinegar.

  4. Combine thoroughly with the meat and fat.

 

3. Grind

  • Grind once through a 6–8 mm plate.

  • Mix well until the seasoning is evenly distributed.

 

4. Stuff

  • Fill the collagen or sheep casings firmly.

  • Avoid air pockets.

  • Form long continuous lengths rather than links.

 

5. Dry

Hang the droëwors in a cool, well-ventilated area:

  • Temperature: 15–25°C

  • Humidity: 50–65%

  • Drying time: 3–5 days

For a firmer traditional texture, dry for up to 7 days.

 

Storage

  • Refrigerated: 3–4 weeks

  • Vacuum sealed: 2–3 months refrigerated

  • Frozen: up to 12 months

 

Pro Tip from Charkii

For the most authentic flavour, use:

  • 80% beef

  • 20% beef fat

  • Plenty of toasted coriander

  • Natural brown vinegar

  • A light chilli heat that complements rather than dominates the traditional droëwors taste.

 

The result is a beautifully balanced Smokey Chilli Droëwors with classic South African character, gentle smoke, and a lingering chilli warmth.

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Casings

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Garlic
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Garlic

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Garlic Droëwors is a popular variation of traditional South African droëwors, combining the classic coriander-forward flavour with a rich garlic profile. It is ideal for drying in a biltong cabinet, curing chamber, or a well-ventilated drying area.

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Ingredients (Makes Approximately 2 kg)

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Meat Mix

  • 1.6 kg lean beef (silverside, topside, or chuck)

  • 400 g beef fat (20% fat content)

 

Seasoning

  • 36 g coarse salt

  • 4 g ground black pepper

  • 18 g whole coriander seeds, toasted and coarsely crushed

  • 8 g garlic powder

  • 6–8 fresh garlic cloves, finely minced

  • 10 g brown sugar

  • 80 ml brown vinegar (malt or apple cider vinegar)

  • 2 g bicarbonate of soda (optional for tenderness)

 

Casings

  • 22–24 mm collagen snack-stick casings

  • 20–22 mm sheep casings (traditional)

 

Equipment

  • Meat grinder (6–8 mm plate)

  • Sausage stuffer

  • Drying cabinet or ventilated drying area

  • Hooks or drying rods

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Method

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1. Prepare the Meat

  1. Trim sinew from the beef.

  2. Cut meat and fat into small cubes.

  3. Chill until very cold but not frozen.

 

2. Grind

  1. Toast coriander seeds in a dry pan until fragrant.

  2. Crush coarsely.

  3. Grind meat and fat through a 6–8 mm plate.

 

3. Mix

  1. Combine ground meat with all seasonings.

  2. Add vinegar gradually.

  3. Mix thoroughly until tacky and evenly distributed.

  4. Cover and refrigerate for 2–4 hours.

 

4. Stuff

  1. Load mixture into the sausage stuffer.

  2. Fill casings firmly without air pockets.

  3. Make long continuous lengths rather than links.

 

5. Dry

  1. Hang sausages so they do not touch.

  2. Dry at:

    • Temperature: 18–25°C

    • Humidity: 50–65%

    • Good airflow

  3. Dry for:

    • 3–4 days for softer droëwors

    • 5–7 days for traditional texture

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6. Test for Readiness

The droëwors should:

  • Feel firm but slightly flexible.

  • Have lost approximately 35–45% of its original weight.

  • Snap slightly when bent.

 

Traditional Serving Suggestions

  • Enjoy as a snack with cold beer.

  • Serve alongside biltong.

  • Pack for camping, fishing, or hiking.

  • Add to a South African rugby match snack platter.

Casings

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Cabanossi
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Cabanossi

Cabanossi combines the rich, coriander-forward flavour of traditional South African droëwors with the thinner diameter and easy-snacking style of European cabanossi. The result is a mildly smoked, air-dried sausage that is perfect for braais, hunting trips, or everyday snacking.

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Ingredients (5 kg Batch)

Meat Mix

  • 4 kg lean beef (silverside or topside)

  • 1 kg beef fat or fatty brisket trimmings (20% fat)

 

Seasoning

  • 100 g coarse salt

  • 15 g black pepper

  • 20 g coriander seeds, toasted and coarsely ground

  • 5 g nutmeg

  • 10 g brown sugar

  • 15 g paprika

  • 5 g garlic powder

  • 125 ml brown vinegar (malt or apple cider vinegar)

 

Optional Smoking Seasoning

  • 3 g liquid smoke powder or 1 hour cold smoke after stuffing

  •  

Casings

  • 19–22 mm collagen snack-stick casings

  • Alternatively sheep casings

 

Equipment

  • Meat grinder (6–8 mm plate)

  • Sausage stuffer

  • Drying cabinet or biltong box

  • Hooks or drying rods

  • Temperature and humidity monitor

 

Method

1. Prepare the Meat

  1. Trim excess sinew from beef.

  2. Cut meat and fat into cubes.

  3. Chill until firm but not frozen.

 

2. Toast the Coriander

  1. Dry-toast coriander seeds in a pan.

  2. Grind coarsely.

  3. This is the signature flavour of authentic South African drywors.

 

3. Grind

  • Grind meat and fat through an 8 mm plate.

  • Mix thoroughly.

 

4. Season

Add:

  • Salt

  • Pepper

  • Coriander

  • Nutmeg

  • Paprika

  • Garlic powder

  • Brown sugar

  • Vinegar

Mix for 3–5 minutes until the meat becomes sticky and well bound.

 

Stuffing

  1. Load mixture into stuffer.

  2. Fill 19–22 mm collagen casings firmly.

  3. Avoid air pockets.

  4. Twist into 30–40 cm lengths or leave continuous.

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Drying & Smoking

Option 1: Traditional Drywors

  • 18–22°C

  • 50–60% humidity

  • Dry for 4–7 days

 

Option 2: Smoked Drywors Cabanossi

  1. Cold smoke for 1 hour using oak, hickory, or wattle wood.

  2. Hang to dry:

    • 18–20°C

    • 55% humidity

    • 4–6 days

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Drying Progress

Weight Loss Guide

  • 20% loss = soft snack style

  • 30% loss = traditional cabanossi

  • 35–40% loss = authentic drywors texture

Aim for approximately 35% weight loss.

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Storage

  • Refrigerated: 4–6 weeks

  • Vacuum sealed: 3 months refrigerated

  • Frozen: up to 12 months

 

Charkii Tip

Add:

  • 90% beef

  • 10% mutton

The small amount of mutton adds the unmistakable droëwors aroma found in many farm-style recipes across the Karoo region.

 

Authentic Karoo Variation (5 kg)

  • 4.5 kg beef

  • 500 g mutton

  • Same seasoning recipe

This version delivers a richer, more traditional South African flavour while still retaining the convenient cabanossi-style snack stick format.

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Casings

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