Droƫ Wors
  • 3kg Beef or Venison(no pork or veal, it goes rancid when dried)
  • 100g beef fat(no pork or spek)
  • 25ml Salt
  • 5ml ground Black Pepper
  • 15ml Corriandersinged and ground
  • 1ml Ground Cloves
  • 2ml Nutmeg Powder
  • 125ml Brown Vinegar
  • 25ml Brandy(optional)
  • 25ml marsala(optional)
  • 200g narrow (thin) sausage casings
  1. Cube all meat
  2. Mix together thoroughly and mince coarsely.
  3. Place meat in large bowl
  4. Add all dry spices, vinegar and brandy (if used)
  5. Mix together lightly with a two pronged fork
  6. Place in fridge for +/- 2 hours to blend flavours
  7. Soak casings in water during this period
  8. Fit casings to sausage maker and fill with mixture
  9. Do not over- or under-stuff
Recipe Notes

Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors!

This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.

Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.


If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time.


In the biltong maker sausage will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies