Firecracker Drywors

Chilli Drywors - made from wild British venison

Dried venison sausage with our own blend of chilli varieties, for a touch of heat at the end. We add 20% venison fat to the meat in this recipe, as we think this gives just the right balance to the chilli spiciness. Great to slice with salads, cook with, add to a lunchbox or just chomp on with a beer!

All the Drywors from Forest Biltong is made from prime leg meat (you won’t catch us using cheap trim cuts for our sausage and any offcuts go to Bruin, our Labrador!)

Drywors is what we make with the pieces that aren’t long enough for a strip of biltong. We mince them and blend with just the right amount of venison fat. The mix is salted and spiced before filling into natural lamb casings, just like long chipolatas. A few days drying and it’s good to go!