Use beef or venison as the base (about 3–3.5 kg).

Add lamb tail fat or beef fat (about 300–500 g).

Keep meat and fat chilled — cold meat grinds better and prevents smearing.

Aim for a lean-to-fat ratio of 90:10 for balanced flavor and texture.

Toast and grind coriander seeds for aroma.

Add black pepper, cloves, nutmeg, and allspice.

Mix in sea salt (preserves and seasons).

Optional: add chili flakes or cayenne for heat.

Typical ratio: 25 g salt, 15 g coriander, 5 g black pepper, 1–2 g cloves/nutmeg per 3 kg meat.

Mix in brown vinegar (about 125 ml) and Worcestershire sauce (about 300 ml).

Optional: add a splash of brandy or marsala for depth.

Liquids help spices penetrate and lower pH for safe curing.

Cube meat and fat, then mince coarsely.

Sprinkle spice mix evenly and add liquids.

Mix thoroughly by hand or with a paddle attachment until well combined.

Refrigerate for 2–3 hours (or overnight) to let flavors blend.

Soak sheep casings in water to soften.

Fit casings onto a sausage stuffer.

Fill with meat mixture, making lengths of 30–40 cm.

Avoid overstuffing — droëwors shrinks as it dries.

Hang sausages in a cool, dry, well‑ventilated space or biltong box.

Ensure sausages don’t touch each other.

Drying time: 3–5 days depending on thickness, airflow, and humidity.

Ideal drying temperature: around 30 °C with airflow.

Sausages should be firm, dry, and break easily when bent.

Store in paper bags at room temperature for short term.

Refrigerate or freeze for longer storage.

Serve sliced or whole as a snack with bread, cheese, or beer.