“South Africa nails it when it comes to offering keto snacks. 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’ is not the same thing). I often make my own biltong, but was inspired by a friend who used my ‘Boerewors‘ mix to create droe wors (South African dried sausage) in a biltong maker. I then did the same (not using the pork) and LOVED the result! Not only is my version clean, but there is something special about using a cool gadget (in this case, a sausage stuffer) and making your own snacks. Macros indicate a 30g (1.06oz) serving, which is one-third of the long dried beef stick.” – 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!
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More on South African droe wors…
Droe Wors is a high protein, high fat snack that has captured the hearts of food enthusiasts worldwide. It is made from beef mince seasoned with coriander and allspice, resulting in a flavour that is both aromatic and savoury.
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What makes it appealing is its suitability for the keto diet. Being low in carbs, high in fat, and packed with protein, it is the ideal snack. Beyond its nutritional benefits, the origins can be traced back to the traditional methods of preserving meat. The distinct aroma and taste of the spices reflect the rich cultural diversity that characterizes South Africa.
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 South African droe wors, as well as all the Snacks and Fat Bombs on Fats of Life®.
South African Droe Wors
Per serving
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!
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 30g /1.06oz servingCalories 163Kcal / 682kJ
Fat 12g
Carbohydrates 1g
Protein 12g
Allergens
Sulphites
See all the Snacks & Fat Bombs on Fats of Life:
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.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx