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	<title>Droë wors - Revision history</title>
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	<updated>2026-05-05T15:53:12Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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|description=Droewors (Afrikaans &amp;quot;dry sausage&amp;quot;) is a popular South African snack food, made by drying the traditional, coriander seed spiced boerewors&lt;br /&gt;
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[[Image:Droewors.jpg|300px|thumb|right|Droëwors]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Droëwors&amp;#039;&amp;#039;&amp;#039; (Afrikaans &amp;quot;dry sausage&amp;quot;) is a popular South African snack food, made by drying the traditional, [[coriander seed]] spiced [[boerewors sausage]]. It is usually made from dunwors (&amp;quot;thin sausage&amp;quot;) rather than dikwors (&amp;quot;thick sausage&amp;quot;), as the thinner sausage dries more quickly 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.&lt;br /&gt;
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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.&lt;br /&gt;
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Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured [[salami]], which are dried slowly in relatively cold and humid conditions. 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.&lt;br /&gt;
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		<author><name>Klapaucius</name></author>
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