Freddy Hirsch Original Drywors Spice – Authentic Droëwors Flavour
£29.95
1kg Pack
Bring the taste of South African tradition to your kitchen with Freddy Hirsch Original Drywors Spice. This premium 1 kg blend is designed to season up to ~31 kg of meat, delivering classic droëwors taste with ease—ideal for home cooks, butchers, and expats craving an authentic bite.
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Ingredients
Salt, Coriander*, White Pepper*, Dextrose, Sucrose, Ascorbic Acid (E300), MSG (Flavour Enhancer) (E621), Cereal [Wheat Flour (Gluten – Triticum aestivum)], Flavourings. *Irradiated Ingredients
Allergens: Contains wheat/gluten; may also include soy, milk, or egg traces—check labels if you’re managing allergies
Self stable: includes natural preservatives to stay fresh, no fuss
Shipping Policy
We aim to dispatch all UK orders on the same day before 1pm Mon-Fri.
You can expect delivery within 3-4 days.
Flavour Experience
Expect a savoury blend with top notes of coriander and thyme, backed by hints of mustard and cloves. The coarse mix ensures every bite is deliciously aromatic and familiar—the hallmark of traditional droëwors .
Delicious ways
to use this spice
Dry Sausage
Spice up your sausage mixture:
Our spice mixes are a great way to infuse bold flavours into your next batch of Boerewors & Dry Sausage.
Prepare
Mix your spice and vinegar in ice-cold water (pro rata to the meat amount), then leave for 10 minutes.
Mix
Mix the meat well, then mince through a 4.5 mm plate.
Process
Place into your sausage press and cover the sausage nozzle with 18–22 mm casing. Press out all thin sausage and hang in your chamber at 20°C for the first 24 hours, followed by 72 hours at 25–30°C.
Once ready, enjoy and savour.
Recipes for you
FAQ
What is the best way to store the spices?
Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.
What cuts of meat do I use?
Traditional droewors recipes require high quality cuts of beef with between 5% and 10% fat content. Other types of meat such as venison can be used but avoid pork or veal, as it can become rancid during the drying process. The fat content is vital for your droewors to remain moist and flavourful after the drying process. Make sure to coarse grind the meat to strike the perfect balance between dryness and moisture, safeguarding against a crumbly or overly hard texture.
Can I freeze my droewors?
Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
How long do I leave my dried sausage (Droëwors) hanging to dry?
22MM CASING IT WOULD TAKE 72-96 HOURS IN A KK CHAMBER
In standard 22mm casing it would take 72-96 hours in our KK chambers depending on whether you like your Droëwors crisp and dry or slightly wet/moist.
Day 3: Droëwors will be fairly wet.
Day 4: It will be a little drier.
Day 5: The droëwors will be at its driest.
Received my Kalahari Khabu biltong dryer about a month ago. Absolutely stoked with it, I have dried biltong and dry Droewors and it sets the meat perfectly in no time. Nice size unit that fits in the kitchen well. Would definitely recommend getting one.
Claire & Steve Webb
Loving our new KK11 biltong dryer. We've done about 12 batches in it now and it has not missed a beat. Excellent service from Kalahari Khabu.
Arnold Marais
Great service and after-service care. Super well-made product that works really well. It’s well made and my first biltong effort was done in around 24 hours and was excellent. Thin strips of beef rump with chilli. Really impressed all round.
Mark “Doubtless Bay Villas” Calverley