Droëwors

Droëwors ( lit. " "; pronounced /ˈdruːəvɔrs/) is a popular n, based on the traditional, -seed spiced boerewors sausage. It is usually made from dun wors (Afr. "thin sausage") rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

The recipe used for these dried sausages is similar to that for boerewors, though and  are usually replaced by, as the former can go  when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.

Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional , which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors is made from the normal frying/cooking sausage (boerewors), and therefore does not have the same content of curing agent that is found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.

This product is related both in name and in nature to the Dutch droge worst.