Snap, Crackle, and Tingle: Chilli Droëwors

If you enjoy the convenient shape and texture of droëwors but miss the heat of our spicy biltong, Chilli Droëwors is the answer. We have taken our traditional dried sausage recipe and dialled up the temperature.

The Making of a Spicy Sausage Just like our classic version, Chilli Droëwors starts with high-quality New Zealand meat. We avoid the mechanically recovered meat often found in mass-market snacks, sticking strictly to premium cuts.

We blend the meat with a fiery mix of crushed chillies, cayenne, and traditional spices like coriander and cloves. This mixture is stuffed into natural sheep casings and hung to dry in our controlled curing room.

The Texture Experience The magic of Chilli Droëwors lies in the delivery of the heat.

The Snap: The natural casing provides that distinctive “snap” when you bite in.
The Crumble: The minced texture is softer than whole-muscle biltong, making it easy to eat.
The Tingle: Because the chilli is ground into the mince, the heat is distributed evenly. You get a consistent spicy kick from the first bite to the last.

Why Go Spicy? This product is designed for those who find standard snacks boring. It wakes up the palate and pairs incredibly well with cold beverages.

Beer’s Best Friend: The fat content in the sausage helps coat the mouth, while the chilli cuts through the bitterness of a lager or IPA.
Keto Fire: High fat, high protein, and zero sugar. It’s the ultimate fuel for ketogenic diets.
On-the-Go Heat: No slicing required. Just grab a stick and go.

Whether you are hosting a BBQ in Hauraki or packing for a fishing trip, Chilli Droëwors adds a bit of excitement to the menu. Order online or visit The Village Butcher to pick your sticks.