Droggeworst or Metworst

by | Feb 21, 2015 | Food History | 2 comments

Droggeworst, metworst or Dutch dried sausage is one of the most popular sausages we sell. The history of sausages goes back thousands of years to a time when survival depended on the ability to preserve food in times of plenty. Sausages made use of odd bits of meat stuffed in different types of casings. Curing and drying them preserved them for times of want. That sausages are found all over the world in almost every culture speaks to the important role this humble food has had throughout the history of civilization.

Each type of sausage tells us about the history and culture of its origin. For example, Dutch Braadworst is actually much more like the Afrikaner Boere Wors than the more well known German Bratwurst. The spices that flavour it: coriander seed, black pepper, nutmeg, cloves and allspice remind us of the Dutch spice trade in the East Indies. South Africa was an important outpost of that trade. Small wonder the nations share a similar sausage.

Back to droggeworst/metworst… “Mett” was German/Dutch for minced pork without bacon. So they are also called pork rings. When we get a shipment here at the store, they come in soft and moist. We price them by weight and then move them into two special fridges we use to dry them. In the past, farmers would have hung these in the attic or some other cool drafty place to let them dry. They were handy to lunch on in the fields during the long days of planting and harvesting. In fact, I still recall one of our customers hanging our sausages where her sons could grab them quickly on their way out to the fields. Today, we have the benefit of refrigeration but each of these humble sausages contains the history of ancient technology that helped to keep our primeval fathers and mothers alive. We may no longer depend on them for survival but “Boy, do they still taste good!”


  1. Bill Veringa

    My father was from Holland and I remember visiting my family in Holland and eating Metworst. A dried Dutch sausage. I am now trying to find the spice combination to make some and share this experience with my children. Can any one help?

    • Jacqui Eisen

      Hi Bill, We sell the type of sausage you are remembering here in our store. Metworst technically means farmer’s sausage. Historically, every farm family would have had their own recipe. In fact, each sausage maker that we have dealt with in the years we have been in business, has had their own recipe, too. So I do not think there is a set recipe. Salt and pepper are likely the main seasonings. How the sausages are smoked would likely be the most important factor. If you have a smoker, you might just have to experiment to find the taste your family likes best!


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