Chorizo Drywors - made from wild British venison
A favourite amongst foodies, this Chorizo Droewors has a BIG flavour. It is loaded with paprika and garlic, so you can use it as a cooking ingredient, as well as just eating it straight up. We love it sliced on a pizza, but it’s also great in a stew, where the rich flavours can spread. We add 20% venison fat to this recipe, as we think this gives just the right balance to the paprika spiciness.
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!