Thin coriander-spiced sausage air-dried until brittle, then snapped and eaten dry. It is boerewors dried whole; the technique came with Afrikaner settlers and suits Namibia’s low humidity perfectly.
Drying raw meat depends on air dry enough to pull water out faster than bacteria multiply — Namibia supplies that and a damp climate does not, where the same sausage moulds from the inside.
What goes into it
- beef or game, with a little fat
- coarse salt
- vinegar
- toasted coriander seed, cracked
- black pepper and cloves
- narrow casings
How it is made
Coarsely minced meat is mixed with salt, vinegar and cracked coriander and stuffed into narrow casings, then hung in dry moving air. The thin diameter matters: it dries through in days rather than weeks, so the meat does not sit wet long enough to spoil. The vinegar drops the surface pH immediately.
How long it takes: three to seven days depending on humidity
How it is eaten
Snapped into pieces and eaten dry, as a snack with beer.
History
Boerewors dried whole in the desert air; the technique came with Afrikaner settlers and suits Namibia’s low humidity perfectly.
Frequently asked questions
What is Droëwors?
Droëwors is a charcuterie & cured from Namibia: thin coriander-spiced sausage air-dried until brittle, snapped and eaten dry. Boerewors dried whole in the desert air; the technique came with Afrikaner settlers and suits Namibia’s low humidity perfectly.
How is Droëwors made?
Coarsely minced meat is mixed with salt, vinegar and cracked coriander and stuffed into narrow casings, then hung in dry moving air. The thin diameter matters: it dries through in days rather than weeks, so the meat does not sit wet long enough to spoil. The vinegar drops the surface pH immediately. It takes three to seven days depending on humidity.
Can I make Droëwors at home?
No, and the atlas gives no method for it. Drying raw meat depends on air dry enough to pull water out faster than bacteria multiply — Namibia supplies that and a damp climate does not, where the same sausage moulds from the inside.
What goes into Droëwors?
Beef or game, with a little fat, coarse salt, vinegar, toasted coriander seed, cracked, black pepper and cloves, narrow casings.
How is Droëwors eaten?
Snapped into pieces and eaten dry, as a snack with beer.
