A piece of Droëwors
Course Sausage
Place of origin Namibia, South Africa
Main ingredients beef and mutton
Cookbook: Droëwors  Media: Droëwors

Droëwors (/ˈdrəvɔːrs/; Afrikaans literally "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.[1] It is usually made from dun wors (Afr. "thin sausage") rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.[2]

Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.

This product is related both in name and in nature to the Dutch droge worst a.k.a. metworst.

See also


  1. Garbee, Jenn (January 7, 2009). "Beverly Hills meat shop specializes in worldly tastes". The Los Angeles Times.
  2. D.J, Greg M.; Hanson, Dana J.; Koshick, Charlotte M.; Ingham, Steven C. (2008). "Death of Salmonella serovars, Escherichia coli O157: H7, Staphylococcus aureus and Listeria". Journal of Food Safety. 28 (2): 198–209. doi:10.1111/j.1745-4565.2008.00114.x
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