Droëwors — the iconic South African dry sausage — is one of the country’s most cherished traditional foods. Its origins stretch back to a time when families relied on natural preservation methods, simple ingredients, and a deep understanding of their environment. Unlike smoked or cooked sausages found elsewhere in the world, droëwors is air‑dried, allowing the meat to develop a clean, rich flavour and a uniquely satisfying texture.

At Klein Karoo Biltong, we honour this tradition by teaching the authentic method exactly as it has been passed down through generations. This page gives you a clear, accurate understanding of how traditional droëwors is made. If you want the complete step‑by‑step method, our book offers the most detailed guide available.

Droëwors is not simply a dried sausage. It is a craft shaped by climate, ingredients, and heritage. Its defining characteristics include:

• Made from beef, never pork

• Spiced with a classic South African flavour profile

• Stuffed into thin natural casings

• Air‑dried slowly and naturally

• Crafted without curing salts, sugars, or artificial preservatives

This simplicity is what gives droëwors its unmistakable identity.

Traditional droëwors begins with beef — specifically a blend that balances lean meat with the right amount of natural fat. South Africans learned long ago that certain fats dry cleanly while others spoil, which is why droëwors avoids pork entirely.

The ideal blend:

• Dries evenly

• Maintains flavour

• Avoids greasiness

• Preserves well without additives

This balance is the foundation of authentic droëwors.

The meat is ground to a medium texture. Traditional makers grind only once to avoid smearing the fat or warming the mixture. Cool, clean grinding produces a better final texture and prevents the fat from separating during drying.

This step sets the tone for the sausage’s final bite.

Droëwors uses a spice blend that is uniquely South African. While families may add their own touches, the traditional foundation includes:

• Crushed coriander

• Black pepper

• Salt

Some makers add a hint of clove or nutmeg, but the heart of droëwors lies in its simplicity. The spices are mixed thoroughly through the meat so every link dries with consistent flavour.

Unlike many sausages around the world, droëwors contains:

• No curing salts

• No sugar

• No fermentation agents

Its preservation comes from airflow, dryness, and the natural properties of the spices.

Traditional droëwors is stuffed into thin natural casings, which allow air to circulate freely around the sausage. These casings are rinsed and prepared with care to ensure they dry cleanly without trapping moisture.

The thin casing is essential — it ensures even drying and gives droëwors its characteristic size and texture.

Once seasoned, the meat is gently stuffed into the casings. Traditional makers avoid over‑packing the sausage, as tight stuffing prevents airflow and leads to uneven drying.

The goal is:

• Even thickness

• Smooth, consistent links

• No trapped air pockets

A well‑stuffed droëwors link dries beautifully and evenly.

Droëwors is dried naturally, using airflow rather than heat or smoke. The links are hung in a cool, dry, well‑ventilated space where air can circulate around each piece. Over several days, moisture slowly leaves the meat, concentrating the flavour and creating the firm, satisfying texture droëwors is known for.

Traditional makers learned to read their environment — humidity, airflow, and temperature all influence the final result. This understanding is part of the craft, and our book teaches you how to master it in any setting.

This page gives you the foundation — but if you want the complete, step‑by‑step method, our book is your essential guide. It covers every detail needed to make droëwors successfully, whether you are a beginner or an experienced maker.

Inside, you’ll find:

• The full traditional droëwors method

• Exact spice ratios and variations

• Meat‑fat balance guidelines

• Casing preparation techniques

• Drying methods for any climate

• Food‑safety and hygiene guidance

• Troubleshooting for texture, flavour, and drying issues

• Heritage insights and cultural context

It is the most complete droëwors guide available anywhere.

Droëwors is more than a snack — it is a craft shaped by history, climate, and culture. With the right knowledge, anyone can learn to make droëwors that honours the original South African method.

If you’re ready to begin, explore our book and start your journey into the world of authentic droëwors making.