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.
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Carbs 1g | Fat 12g | Protein 12g
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*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!
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South African Droe Wors (Keto)
- 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)
- 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!
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Calories 163Kcal / 682kJ
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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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