Droëwors

Droëwors is a delectable snack originating from Southern Africa, offering a unique twist on the traditional boerewors sausage. Despite its somewhat ornate name, it is simply a thinner sausage known as dunwors, which dries rapidly, thereby reducing the risk of spoilage before it is fully preserved.

The recipe for droëwors closely mirrors that of boerewors, with a few key alterations. Primarily, droëwors substitutes beef for the usual pork and veal, and employs mutton fat rather than pork fat. This modification helps to prevent the fat from turning rancid. Additionally, due to its dried nature, droëwors can be stored without refrigeration.

What distinguishes droëwors from Italian cured meats like salumi is its drying process. Droëwors dries swiftly in warm, arid conditions, whereas salumi undergoes a slow drying process in cold, humid environments. Moreover, droëwors lacks curing agents, making it susceptible to mold if exposed to excessive moisture.

Interestingly, droëwors bears a resemblance to the Dutch "droge worst" or "metworst" both in its nomenclature and its preparation method.