South African ‘Droe Wors’ (Keto)

South Africa really nails it when it comes to offering us the Most Delicious Moreish Keto Snacks Ever and I could write a thousand words on how much I love biltong and droewors! If you have never tried either, please do so (and ‘jerky’ or other cured sausages just don’t count: sorry – its just not the same thing). I often make my own biltong, but was recently inspired by my friend Leigh Ann who used my South African ‘Boerewors‘ recipe to create her own droe wors (translation: South African dried sausage) in a biltong maker (not available in USA), so I decided it was time I did the same (obviously not using the pork). Thank you Leigh Ann – you inspired me to do something I should have done ages ago! And now with COVID-19 lock down – I will be doing this every week. Not only is my version clean because I know exactly what has gone into it, but there is something super-special about whipping out a cool gadget (a sausage stuffer) and making your own delicious keto snacks. Macros indicate a 30g (1.06oz) serving, which is approximately one-third of the long dried beef stick.
 

– – – – – – PER SERVING – – – – – –
Carbs 1g | Fat 12g | Protein 12g
– – – – – – – – – – – – – – – – – – – – –


*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

 
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Pin me

South African Droe Wors (Keto)

Delicious South African droe wors (dried South African sausage) with the quintessential flavour of coriander seeds. These are easier to make than you think and are the perfect keto snack! (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Snack
Cuisine South African
Prep Time 30 minutes
Drying Time 3 days
Total Time 3 days 30 minutes
Servings 1 batch

Ingredients

  • 500 g (17.64 oz) ground beef mince, 20% fat
  • 2.5 TB whole coriander seeds, crushed
  • 1 tsp salt
  • 1/4 tsp ground allspice
  • freshly ground black pepper, generous 6-7 cracks
  • 1 TB white balsamic vinegar
  • sausage casings (19mm diameter)

Instructions

  • Assemble your sausage stuffer and have your thin sausage casings ready. Mine were 19mm, but anything between 16 and 19 will do, however I wouldn't go bigger than that for droe wors.
  • Tear off two long pieces of casing, approx 75mm (30") long each. Tie a knot into one end of each.
  • Place the beef mince into a bowl. 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 well.
  • Set up your sausage maker as per the instructions. Attach the thinnest funnel head provided and roll the sausage casing tightly onto the funnel. 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.
  • Fill the spiral spindle container of the sausage stuffer with the mince mixture.
  • Now, simply crank the handle of the stuffer as you gently guide the stuffing into the casing. When I made boerewors, I could easily do this by myself, but for some reason, I needed Funnyan to do the cranking with these, while I guided the thin sausage out.
  • When you start noticing the casing coming to an end, simply pull it off and tie the end into a little knot. Repeat the process to make your second long sausage. TIP: once your handle cranks no further but you still have mince inside the funnel, simply remove the funnel and use a clean finger 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, thin sausages.
  • Hang the sausages in your clean biltong maker. Turn it on and leave for 3 days until they have completely dried out.
  • Now that you have the hang of it, double or triple the recipe and make a larger batch! Happy SNACKING!



For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.

UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.


Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 12g | Fat: 12g

South African ‘Droe Wors’ (Keto)
Summary
recipe image
Recipe
South African 'Droe Wors' (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)
Nutritional Information per 30g /1.06oz serving
Calories                        163Kcal / 682kJ
Fat                                12g
Carbohydrates              1g
Protein                          12g

Allergens
Sulphites




See all the Snacks & Fat Bombs on Fats of Life:


Load More



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.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



1 Comment

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.