“I made my own BOEREWORS (South African sausage), so I had to showcase my efforts here. I love a challenge (and I love gadgets), so I ordered a sausage maker online, as well as sausage casings. Believe it or not (never having done this before), it took me less than an hour from the moment I opened the box, assembled the device – to me twisting the sausages into 6 portions. And, that included making the seasoning of the mince mixture! The predominant flavour in boerewors is the all-important crushed coriander seeds with just a hint of allspice. I served this with another SA favourite: smoor (a lightly spiced tomato relish). The macros indicated include the smoor, but if you choose not to make this accompanying sauce, the boerewors alone is only 1.5g carbs per sausage. ” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Boerewors en Tamatie Smoor…

South African boerewors, a traditional and flavoursome sausage, holds a special place in the hearts of its people. The process of crafting it is an art passed down through generations. To savour the authentic taste, making it at home using a sausage stuffer is a special experience.
 

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The first step is to mixed ground beef and pork with a simple, yet unique blend of spices. This flavour is what sets boerewors apart. A sausage stuffer is used to feed the seasoned mince into sausage casings, creating long, coiled sausages.

To elevate the experience, it is traditionally served with a spiced tomato sauce called “smoor.” This condiment features tomatoes cooked down with onions, garlic, and aromatic spices, creating tangy, savoury notes that complement the sausages beautifully.
 
Making homemade South African boerewors is a celebration of South Africa’s rich cultural heritage. So, fire up the grill, embrace the flavours, and embark on a delectable journey of taste and tradition.

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Boerewors en Tamatie Smoor dish, as well as all the Beef & Lamb on Fats of Life®.
 

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Boerewors en Tamatie Smoor

Delicious and easy homemade South African boerewors, made using a combination of pork and beef mince seasoned with coriander seeds. Best enjoyed with a traditional spiced tomato relish we call 'smoor'.

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Course Main Dish

Cuisine South African

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Author Monya Kilian Palmer

Per serving

Calories: 336kcal | Carbohydrates: 6.2g | Protein: 29g | Fat: 25g

Equipment

• kitchen scale
• sharp knife
• universal measuring spoons
• pestle and mortar
• sausage maker

Ingredients

For the sausages

• 500 g (17.6 oz) ground pork mince, 20% fat
• 250 g (8.8 oz) ground beef mince, 20% fat
• 3 TB whole coriander seeds, crushed
• 1/4 tsp ground allspice
• 1 tsp salt
• freshly ground black pepper, generous 6-7 cracks
• 1 TB white balsamic vinegar
• sausage casings (30mm diameter)

For the sauce

• 1/2 onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 tsp medium curry powder
• 1 tsp ground paprika
• 1 tin chopped / crushed tomatoes, (400g / 14.1oz)
• 1 TB double-concentrated tomato paste
• 1 tsp powdered erythritol, confectioners
• salt and freshly ground black pepper
• finely chopped parsley, to garnish

Instructions

• Don't be intimidated that you will be making your own sausages. This was my first time too and it was surprisingly easy! These are the exact products I used (links to purchase are in the Intro Note or at the end of this recipe. My casings did not require soaking, but many do. They will usually indicate this on the packaging. Regarding your sausage stuffer - I bought this one after reading plenty of amazon reviews for one that fit my budget. I love it. It is easy to assemble, easy to use - and easy to clean!
  
• Combine the pork and beef mince in a large bowl. Set aside.
• Place the coriander seeds in a mortar and use the pestle to grind well. This can take some time, but its best done this way. Please do not be tempted to use store-bought ground coriander - its far too fine a powder and you want a little texture. Once crushed as well as you can, stir in the allspice, salt and 6-7 generous cracks of black pepper. Add to the mince mixture along with the white balsamic vinegar.
  
• Combine very well. (If you are up for it, use clean, preferably cold hands to get stuck in.)
• Set up your sausage maker as per the instructions. Fill the spiral spindle container with the mince mixture.
  
• Attach the largest funnel head provided and place the sausage casing onto it (I trimmed a piece approx. 40cm long) rolling it onto the funnel. Tie the end in a little knot. Work gently with the casings, they are strong but they can tear if you work too aggressively with them. The instructions on my collagen casings said I can coat my hands in oil while working with the casings, but I didn't find this necessary at all.
  
• Now, simply crank the handle of the stuffer as you gently guide the stuffing into the casing. Many people insist this is a two-man job, but these pics show me doing this by myself - FIRST TIME (even stopping to wipe my hand and take an iPhone snapshot!). Try not fill them to the MAX as they could burst when cooking. They should easily roll, just as pictured.
  
• When you start noticing the casing coming to an end, simply pull it off and tie the end into a little knot.
• I noticed (with my specific stuffer), I still had more mince mixture to use that didn't fit the first time I filled it. If you find this too, fill the stuffer with the remaining mince and trim another 40cm casing. Repeat the process to make your second long portion. Another tip: once your handle cranks no further but you still have mince inside the funnel, simply remove the funnel and use a clean thumb to manually get the remaining mince inside the casing. Works like a charm. Messy. But it works and we don't want to waste any mince.
• You should be left with two looooong sausages. Measure each one a third of the way through and twist several times. Do so again two thirds of the way through. You will be left with 6 sausages divided by little twists just like the porkies we see in the stores! This step is optional. You could alternatively just leave them rolled up like traditional boerewors.
  
• Prepare your barbecue and cook them until done. If you choose to cook them indoors, use an indoor grill or simply fry on the stove top in a little lard until browned on the outside, then finish them in the oven for 15 minutes to cook through sufficiently. Oven temp: 170°C (fan oven). This is 190°C for conventional ovens (or 375°F / gas mark 5).
• Remember, we used store-bought ground meat so you need to cook these sausages through completely. If you ground the meat yourself (bravo, you are more ambitious them I am!) you could get away with enjoying them slightly pink on the inside. Yes, pork from a reputable supplier can be eaten pink.
• In the meantime, make the smoor, melt the butter in a large non-stick pan or wok and cook the onions over moderate heat until they soften and start to caramelise.
• Add the garlic, curry powder and paprika. Cook for a few seconds until the onions are coated in the spice mix. (I always add garlic long after the onions soften because garlic burns quickly and can turn bitter.)
  
• Tip in the chopped tomatoes and tomato concentrate. Cook over moderately high heat until the mixture thickens. Stir in the sweetener and season with salt and freshly ground black pepper.
  
• Serve the smoor with the boerewors garnished with chopped parsley.

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A new-and-improved version of this delicious recipe features in my cookbook QUICK KETO KITCHEN.

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        366Kcal / 1531kJ
Fat                                25g
Carbohydrates              6.2g
Protein                          29g

Allergens
Sulphites

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See all the Beef & Lamb on Fats of Life:

Steak, Cauli Puree and Broccoli with Browned Butter Drizzle (Keto)

Beef Massaman Curry with Coconut Cauli Rice (Keto)

Burger Salad Tacos (Keto)

Cumin Lamb Rump Steaks with Spiced Cauli Rice (Keto)

Spicy Mexican Salad Bowl (Keto)

Lamb with Tomato Salsa and Rosemary Cauliflower Bake (Keto)

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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