Droëwors or Cured Beef Sausage is another South African favorite meat snack

By now you must realize that South Africans are quite the carnivores. We are a meat-eating nation and although we do like vegetables and all kinds of side dishes, meat is the main ingredient in most of our meals.

Droëwors, is an Afrikaans word for dried (cured) sausage and has a very similar history to Biltong. To read more about the origin of these cured meat snacks, click here.

We often make batches of this delicacy here at our home in New Jersey. It was essential for us to develop our cured meat making skills because living without these traditional South African snacks, was not an option. For making Droëwors, we us a thinner sausage casing than what we would use when making Boerewors. We find it here in the USA at specialty food stores. If you don’t see it in the meat department, ask the butcher on duty to get it for you.

In the photo below I am making droëwors, again using my own blend of spices with “thin” natural casing, mentioned above. Following basically the same procedure as for making boerewors, except no pork or pork fat is used at all and the beef of my choice is bottom round.

011 I let it hang in a cool dry place with a fan to circulate the air and in about 3 – 5 days it is ready to enjoy.


Traditional South African Boerewors

Boerewors is a traditional South African sausage made of beef chuck and pork shoulder. It is spiced with a special blend of Boerewors Spices and then ground together in a meat grinder. A thicker sausage casing is used when making Boerewors to ensure that the sausage stays juicy during the cooking process. It can be cooked on a stove top or baked in an oven, but the number one way we like to cook it, is at a traditional South African braai (BBQ).

Using my own blend of spices, with 2/3 beef chuck and 1/3 pork shoulder, guarantees delicious, juicy Boerewors, that will make you come back for more. I have never used pre-ground beef. When choosing my meats, I always go for the roasts, which I personally cut into cubes small enough to go into my meat grinder/sausage stuffer. It works every time. Hog natural casings works the best for Boerewors, which is freely available these days at just about any grocery store.






Boerewors rolls are very popular in South Africa. A slice of bread works just as well when you don’t have bread rolls on hand!









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