Making Dry Wors (Droë Wors)

Dry Wors or Droë Wors (in Afrikaans) is a favorite South African snack that dates back to the early voortrekkers. Although it is based on the traditional, coriander seed spiced boerewors (wors) sausage, it has it’s own recipe and should not be made from regular wors that is used for cooking. It is not difficult to make wors but it is important to understand the correct ingredients and methods of making and storing dry wors.

The spice are very similar to traditional wors but the meat ingredients are slightly different as the meat is dried slowly as opposed to cooked over a hot fire and therefore does not include pork or veal as this meat tends to go rancid if dried slowly. You should use very lean beef with no more than 5% fat in the mix to avoid ending up with fatty, greasy dry wors. The sausage used is also thinner than regular cooking wors. This is to enable it to dry quicker and therefore less likely to spoil. Although not recommended, slightly thicker sausage can be used but should be flattened to dry quicker.

As opposed to traditional European dried sausages (e.g. Italian salami or German dry worst), dry wors is usually dried quicker and in warm, dry conditions whereas European dry sausage is dried more slowly and in relatively cold and/or humid conditions. Dry wors also does not contain a curing agent as found in a traditional cured sausage. This means that dry wors should be kept as dry as possible to prevent mold which can more easily begin to form than with a cured sausage or biltong. We recommend eating as soon as possible..!

dry wors















  • 3 lbs beef (or venison if available) – the leaner the better.  Do not use pork as it does not dry well (goes rancid).  The meat should have about 5% fat in it – so about 1/4 lbs (or one cup) of cut up beef fat (again, no pork).  Too much fat will make for greasy dry wors…
  • 1.5 tablespoons of salt.
  • 1/2 tablespoon ground black pepper.
  • 2 tablespoons coriander (seeds can be slightly cooked in a pan and ground – or use powder).
  • A few ground cloves.
  • Pinch of nutmeg powder.
  • About 1 cup brown vinegar.
  • Thin sausage casings


  • Cut all the meat in to small cubes, mix together and mince it to a coarse texture
  • Add dry spices and vinegar and mix together manually (lightly)
  • Let met sit for 2-4 hours in a fridge and prepare (soak) the thin casings in water
  • Fit casings to sausage maker and fill with mixture, do not overfill

Dry the wors in your biltong box for 3-4 days (longer if necessary). The wors should be dry and break easily.

dry wors

dry wors

  1. Lesley Brisco
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