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{{short description|South African snack food}}
{{unreferenced|date= October 2007}}
{{Infobox prepared food
| name = Droëwors / Dry Wors
| image =Droewors2.jpg
| caption =A piece of droëwors / dry wors
| alternate_name =
| country = [[Namibia]], [[South Africa]]
| region =
| creator =
| course = [[Sausage]]
| served =
| main_ingredient = [[Beef]] and [[mutton]]
| variations =
| calories =
| other =
}}


⚫
'''''Droëwors''''' ({{IPAc-en|ˈ|d|r|uː|ə|v|ɔr|s}}; [[Afrikaans]] for "[[dry sausage]]") is a [[Southern Africa]]n [[snack food]], based on the traditional, [[coriander]]-seed spiced [[boerewors]] sausage.<ref>{{cite news| url=https://www.latimes.com/style/la-fo-jerky7-2009jan07-story.html |work=The Los Angeles Times | title=Beverly Hills meat shop specializes in worldly tastes | first=Jenn | last=Garbee | date=January 7, 2009}}</ref> It is usually made as a ''dunwors'' (Afrikaans for "thin sausage") rather than ''dikwors'' ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be [[food preservation|preserved]]. If ''dikwors'' is to be used, it is usually flattened to provide a larger surface area for drying.
[[Image:Droewors.jpg|thumb|right|A piece of Droëwors]]
⚫
'''''Droëwors''''' ([[Afrikaans]] lit. "[[drying (food)|dry]] [[sausage]]") is a popular [[South Africa]]n [[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 [[food preservation|preserved]]. If ''dik wors'' is to be used, it is 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 [[Rancidification|rancid]] when dried. Drying makes the sausage less desirable for cooking (as it tends to be less succulent), but ideal for storage.
The recipe used for these dried sausages is similar to that for boerewors, although [[pork]] and [[veal]] are usually replaced by [[beef]], as the former can go [[Rancidification|rancid]] when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.<ref>{{Cite journal
| last = D.J
| year = 2008
| title = Death of Salmonella serovars, Escherichia coli O157: H7, Staphylococcus aureus and Listeria
| journal = [[Journal of Food Safety]]
| volume = 28
| issue = 2
| pages = 198–209
| doi = 10.1111/j.1745-4565.2008.00114.x
| url = http://www3.interscience.wiley.com/journal/119399622/abstract
| archive-url = https://archive.today/20120630105020/http://www3.interscience.wiley.com/journal/119399622/abstract
| url-status = dead
| archive-date = 2012-06-30
| first1 = Greg M.
| last2 = Hanson
| first2 = Dana J.
| last3 = Koshick
| first3 = Charlotte M.
| last4 = Ingham
| first4 = Steven C.
}}</ref>


Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional [[Italy|Italian]] [[curing (food preservation)|cured]] [[salumi]], which are dried slowly in relatively cold and humid conditions.
Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional [[droge worst]] and
A further difference is that droëwors is made from the normal frying/cooking sausage ([[boerewors]]), and therefore does not have the same content of curing agent that is found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mould can begin to form more easily than would happen with a cured sausage.
[[Italy|Italian]] [[curing (food preservation)|cured]] [[salumi]], which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.


This product is related both in name and in nature to the Dutch 'droge worst'.
This product is related both in name and in nature to the Dutch droge worst, also known as [[metworst]].
(see http://nl.wikipedia.org/wiki/Droge_worst)


== See also ==
== See also ==
{{portal|Food}}
* [[Biltong]]
* [[Biltong]]
* [[Boerewors]]
* [[List of dried foods]]
⚫
* [[South African cuisine]]


==External links==
==References==
{{reflist}}
*[http://sapromo.com/content/view/992/215 SA Promo: Droëwors]


[[nl:Droge worst]]


{{South African cuisine}}
[[Category:Dried meat]]
⚫
[[Category:South African cuisine]]


{{DEFAULTSORT:Droe Wors}}
{{meat-stub}}

{{SouthAfrica-stub}}
[[Category: Fermented sausages]]
[[Category: Afrikaans words and phrases]]
[[Category: South African English]]
[[Category: South African cuisine]]

Latest revision as of 12:25, 16 July 2023

Droëwors / Dry Wors
A piece of droëwors / dry wors
CourseSausage
Place of originNamibia, South Africa
Main ingredientsBeef and mutton

Droëwors (/ˈdruːəvɔːrs/; Afrikaans for "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.[1] It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.[2]

Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.

This product is related both in name and in nature to the Dutch droge worst, also known as metworst.

See also

[edit]

References

[edit]
  1. ^ Garbee, Jenn (January 7, 2009). "Beverly Hills meat shop specializes in worldly tastes". The Los Angeles Times.
  2. ^ D.J, Greg M.; Hanson, Dana J.; Koshick, Charlotte M.; Ingham, Steven C. (2008). "Death of Salmonella serovars, Escherichia coli O157: H7, Staphylococcus aureus and Listeria". Journal of Food Safety. 28 (2): 198–209. doi:10.1111/j.1745-4565.2008.00114.x. Archived from the original on 2012-06-30.


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