Thin coils of spiced beef sausage air-dried to a chewy, coriander-scented snack that is the perfect companion to cold drinks and long journeys.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper bag or board
Accompaniments: cold beer, dried fruit
Instructions
-
1
Combine ground beef and beef fat. Mix in all spices and vinegar thoroughly.
-
2
Soak natural casings in warm water for 30 minutes.
-
3
Stuff the meat mixture into thin casings, forming long coils.
-
4
Hang coils in a well-ventilated area or biltong dryer.
-
5
Dry for 3-5 days until firm but still slightly pliable.
-
6
Cut into snack-sized pieces and store in a cool, dry place.
Did You Know?
Namibians judge droëwors quality by the "snap" — good droëwors should crack cleanly when bent, not crumble or bend like rubber.
Chef's Notes
Equipment Tips
- sausage stuffer
- natural casings
- drying rack
Accompaniments
cold beer, dried fruit
The Story Behind Droëwors
Droëwors originated as a preservation method in the arid climate of southern Africa. The thin casing dries quickly in Namibia's dry air, making it ideal for the country's climate. It remains one of the most popular commercially sold snacks in Namibia.
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