If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.

The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors.

Drying makes the sausage suitable for unrefrigerated storage.

This droëwors kept in moist conditions can become moldy, unlike cured sausage.

The product is related both in name and in nature to the Dutch droge worst, also known as metworst.