How to make Dry Wors

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Droëwors (Dry Wors) is a popular South African snack food, made by drying a thinner variant of traditional boerewors sausage.
Although pork is essential in boerewors, pork or veal is not used in droëwors because it can make it rancid.
Drying makes the sausage ideal for storage and is a great source of protein when travelling or camping make it difficult to cook.

10 thoughts on “How to make Dry Wors

  1. Hi Vergeze, Crown National has a wide range of equipment, including all the tools Ben used to make his dry wors. Please contact your nearest Crown National branch, see our website for details. Or email
    Thanks and regards
    The Crown National Team

  2. thanks! cant wait to try it. Ive bought my first biltong crown national spices last month and haven’t stoped eating biltong since. didint know they hade a wide range of equipment, does Crown National sell it in the UK too? THANKS FOR THE VIDEO!

  3. Hi there. We have a dedicated Exports Team that deals with international orders and enquiries. Please contact them on +27 11 201 9000 for more information, specific to your country. You could also email

  4. Hi there, thank you for the positive feedback. It is always good to hear that people are enjoying our flavours! Yes, we sell a wide range of both industrial and retail meat equipment. Please contact our Equipment team on +27 11 201 9136 for more information.

  5. For sure the spice mix contains toxic, high-temperature-processed commercial salt and / or highly-toxic monosodium glutamate.   No commercial operation in the world avoids both these toxins when making droëwors.   Why?   It’s cheaper and more-addictive.

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