Dry Wors

Description

Dry Wors

Dry Wors, pronounced “dry vors” and literally meaning “dry sausage” in Afrikaans, is a dried sausage that shares its roots with the better-known biltong—another beloved dried meat snack from South Africa ¹. Let’s delve into the flavorful world of Dry Wors:

1. What Is Dry Wors?
   • Dry Wors is a Southern African snack food made by drying thin sausages.
   • It’s a cousin to biltong, both being delicious cured meats.
   • The name says it all: it’s a sausage that’s dried to perfection.
2. Ingredients and Flavor Profile:
   • Meat: Various types of meat can be used—beef, and venison. The key is to have a lean base, often mixed with some fat for flavour.
   • Spices: Coriander seeds, cloves, black pepper, and sometimes nutmeg.
   • Salt: Essential for curing.
   • Herbs and Aromatics: Depending on the type of meat, additional flavours like juniper berries, rosemary, and garlic may be added.
   • Wet Mix: Vinegar, wine, or brandy for moisture and flavour.
   • Casings: Sheep’s casings or collagen casings, soaked and rinsed if natural.
3. Making Dry Wors:
   • Mincing: The meat is minced, mixed with spices, and formed into thin sausages.
   • Drying: Traditionally, it’s air-dried in the sun or using a biltong maker.
   • Texture: It’s firm, chewy, and intensely flavorful.
4. Enjoyment:
   • Snack: Perfect for snacking, picnics, or as a protein-packed treat.
   • Pairing: Pair it with pap (maize porridge), or bread, or enjoy it solo.
   • Adventure: Whether you’re on safari or at home, Dry Wors brings a taste of South Africa’s wild spirit.

So, next time you crave a savoury, spiced snack, reach for some Dry Wors—it’s a truly South African delight! 🇿🇦🌿