Droë wors Totally Explained

Everything about Dro Wors totally explained

Droëwors (Afrikaans lit. "dry sausage") is a popular South African snack food, made by drying the traditional, coriander-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 preserved. If dik wors is to be used, it's usually flattened to provide a larger surface area for drying.
   The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried. Drying makes the sausage less desirable for cooking (as it tends to be less succulent), but ideal for storage.
   Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is since droëwors is made from the normal frying/cooking sausage (boerewors), it doesn't have the same content of curing agent that's found in a tradtional cured sausage. A direct result of this is that droëwors shouldn't be kept in moist conditions as mould can begin to form easier than would happen with a cured sausage.
   This product is related both in name and in nature to the Dutch 'droge worst'. (see http://nl.wikipedia.org/wiki/Droge_worst)

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