Droëwors

Droëwors is a thin beef sausage that is dried in the air until it is firm enough to eat as a snack.

The name is Afrikaans for "dry sausage", and it describes the method rather than a fixed recipe. It is a common snack across Namibia, where it is sold ready to eat and carried as an easy bite.

What it really is

Beef is seasoned with ground coriander, black pepper, salt, garlic and vinegar, then packed into a thin casing. The sausage is hung to air-dry until it is firm, dark and chewy. The vinegar gives it a sharp edge, and the coriander adds a warm, aromatic note.

Because the sausage is dried rather than soft, its texture is dense and chewy, and it is sliced thin or eaten in short pieces.

How it's served

• Cold or at room temperature, sliced thin or broken into pieces.
• Eaten by hand as a snack, on its own or on a board with bread and other cured meats.
• Sold whole or in lengths, and packed for taking away.

How to write it on the menu

• Name the meat as beef, and say that it is air-dried, so guests know it is not a cooked sausage.
• Name the spices, especially coriander and vinegar, since they define the flavour.
• The classic recipe contains none of the major allergens, but check any commercial spice mix or seasoning for mustard, celery or sulphites before you describe the dish as allergen free.
• Sell by weight or by piece, and state the portion size.