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 use 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.