Droëwors, drywors, dry wors
Droëwors (say “droo-uh-vors”) is Afrikaans for “dry sausage”. You’ll also see it spelt drywors or dry wors. It’s made from a spiced beef mince, similar to boerewors, filled into thin casings and air-dried until firm.
The spice blend leans on roasted coriander, black pepper and a little clove and nutmeg, the same flavour family as biltong but in sausage form.
Droëwors vs biltong
Biltong is whole muscle, dried in strips. Droëwors is minced and stuffed, so it’s more uniform, a little richer from the fat, and dries faster. It snaps rather than tears, and it’s perfect for snacking on the go.
How to eat it
Straight from the bag is the most popular method. It’s also great:
- on a grazing board with cheese, pickles and a good red
- in a lunchbox or a hiking pack, since it needs no fridge
- snapped into pieces on a salad or with eggs
- as half-time snacks for the rugby or the cricket
Buy droëwors online
We make two: De Beer Droëwors, our family recipe since 1970, and Safari Droëwors. Both are made in Rocklea, Brisbane and ship Australia-wide.
