Keto Droewors
Savor the bold, smoky flavors of authentic South African cuisine with this Keto Droewors recipe—a low-carb twist on the classic dried sausage. Perfect for snacking or as a protein-packed treat, this droewors is made with a rich blend of ground beef and pork, seasoned with aromatic coriander, nutmeg, and clove for a robust, savory profile. A touch of cider vinegar adds a tangy depth, while the natural sheep casings ensure an authentic texture and flavor. The sausages are air-dried to perfection over two days, giving them a chewy, satisfying bite without the need for preservatives or added sugars. With minimal carbs and maximum flavor, this keto-friendly recipe is ideal for those seeking a healthy, traditional snack that's easy to make and store.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1000 grams Ground beef (80/20 lean-fat ratio)
- 500 grams Ground pork
- 15 grams Coriander seeds
- 10 grams Black pepper
- 5 grams Nutmeg
- 2 grams Clove powder
- 20 grams Salt
- 30 milliliters Cider vinegar
- 200 grams Natural sheep casings
Directions
Step 1
Begin by toasting the coriander seeds in a dry pan over medium heat until they start to pop and become aromatic. Transfer them to a spice grinder or a mortar and pestle and grind them coarsely.
Step 2
In a large mixing bowl, combine the ground beef and ground pork together.
Step 3
Add the ground coriander, black pepper, nutmeg, clove powder, and salt to the meat mixture. Mix thoroughly to ensure the spices are evenly distributed throughout.
Step 4
Add the cider vinegar and continue to mix the meat until it's well incorporated and the mixture becomes slightly sticky.
Step 5
Prepare the sheep casings by rinsing them in lukewarm water and checking for any holes or knots.
Step 6
Attach the casing to a sausage stuffer and fill the casing gently with the meat mixture, being careful not to over-stuff. Ensure each sausage is about 30-40 cm long.
Step 7
Tie off or twist each end of the sausage to secure the filling.
Step 8
Hang the sausages in a well-ventilated, cool area, preferably with a consistent airflow, for at least 48 hours, until they are dry but still slightly pliable.
Step 9
Once dried, cut the droewors into suitable lengths and store them in an airtight container. They can be stored in the refrigerator or a cool pantry.
Nutrition Facts
| Serving size | (1782g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4332.6 |
| Total Fat 316.6g | 0% |
| Saturated Fat 121.8g | 0% |
| Cholesterol 1258.0mg | 0% |
| Sodium 9257.6mg | 0% |
| Total Carbohydrate 18.6g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 0.2g | |
| Protein 339.9g | 0% |
| Vitamin D 61.9IU | 0% |
| Calcium 426.0mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 2401.8mg | 0% |
Source of Calories