This is how Droë Wors (dried sausage) tasted hundreds of years ago!

Fundamentally the spice ingredients and the method of preparation remain the same as the boerewors recipe but the meat ingredients differ.

For the Trekkers in those days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle.

Therefore, we use the same spices and method as for making boerewors , but the meat type and quantity is slightly different.

TRADITIONAL RECIPE

 
 

INGREDIENTS

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• 2 kg venison (no pork or veal) 
• 1 kg beef. 
• 500 gr sheep tails fat (no pork or spek) 
• 25 ml salt. 
• 5 ml ground black pepper. 
• 15 ml corriander, singed and ground (see hints and tips). 
• 1 ml ground cloves. 
• 2 ml nutmeg powder. 
• 125 ml brown vinegar. 
• 25 ml brandy (optional). 
• 25 ml marsala (optional). 
• 200 gr narrow (thin) sausage casings.

 
 
 

METHOD

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• Cube all meat. 
• Mix together thoroughly and mince coarsely. 
• Place meat in large bowl. 
• Add all dry spices, vinegar and brandy (if used). 
• Mix together lightly with a two pronged fork. 
• Place in fridge for +/- 2 hours to blend flavours. 
• Soak casings in water during this period. 
• Fit casings to sausage maker and fill with mixture. 
• Do not over- or under-stuff.

 

 
 

This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, and the inclusion of venison, 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 you are unable to find Sheep Tail fat, cheat a little on our ancestors by substituting with Pork Spek. This will also make the Boerewors more succulent if you want to fry or braai it.