Traditional Beef Droewors
A classic South African dried sausage made with premium beef and toasted coriander spices.
Origin & History
This snack evolved from the Dutch settlers' need to preserve meat while trekking across the interior of South Africa.
Ingredients
- 2kg Beef chuck roast
- 500g Sheep tail fat (Suet)
- 35g Fine salt
- 10g Toasted coriander seeds, coarsely crushed
- 5g Ground black pepper
- 2g Ground cloves
- 100ml Brown vinegar
- Thin sheep casings
Method
- 1
Mince the beef and sheep fat through a medium-hole grinding plate.
- 2
In a large bowl, mix the salt, crushed coriander, pepper, and cloves.
- 3
Sprinkle the spice mix and vinegar over the meat, then mix gently by hand.
- 4
Fit the sheep casings onto a sausage stuffer and fill with the meat mixture, ensuring they are not too tight.
- 5
Hang the sausages in a cool, well-ventilated area or a biltong box for 3 to 5 days until dry and firm.
Top Tips
- Ensure the meat is kept very cold during the mincing process to prevent the fat from melting
- Do not overstuff the casings or they will burst during the drying process
- Use a fan to maintain constant airflow if the weather is humid
- Store in an airtight container in the freezer for long-term freshness.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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