Pork droëwors
Learn how to make flavorful dry-cured pork sausages at home with this step-by-step recipe, including seasoning, stuffing, and perfect air-drying techniques.
Updated : 25 March, 2026
Easy
More than 1 hour.
Ingredients
1.8 kilograms
Pork neck
300 grams
Smoked bacon
30 grams
Smoked paprika
60 grams
Vinegar
10 grams
Garlic
6 grams
Sage
3 grams
Peppercorns
40 grams
Sea salt
60 grams
Pork intestines
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the pork into small cubes and place it in the freezer until it is very cold and just starting to firm up (but not fully frozen).
Step 2
Rinse the casings thoroughly under cold water until they are clean, then leave them soaking until ready to use.
Step 3
Lightly toast the spices in a dry pan until fragrant, then allow them to cool completely before grinding them into a fine powder.
Step 4
In a bowl, combine all the wet ingredients, then mix in the dry ingredients. Add the seasoned mixture to the chilled pork and mix well until evenly distributed. Cover and refrigerate for about 2 hours to allow the flavors to develop.
Step 5
Using a coarse grinding attachment, mince the pork once. Return the minced meat to the fridge and let it chill again until very cold.
Step 6
Carefully slide the casings onto the sausage stuffing nozzle and fill them with the pork mixture, taking care not to overstuff. Tie off the ends, then twist or pinch each sausage in the middle to form two links. Prick any visible air bubbles with a needle.
Step 7
Weigh each sausage to track moisture loss during drying - the goal is at least a 40% reduction in weight.
Step 8
Hang the sausages in a drying chamber or a well-ventilated refrigerator. Check them daily and monitor their progress until properly cured.
Author note
Share the recipe
