Paleo Droewors
Elevate your snack game with this authentic Paleo Droewors recipe, a South African-inspired dried sausage crafted with grass-fed beef and lamb fat for a rich, savory flavor. Seasoned with aromatic spices like toasted coriander, nutmeg, and cloves, and bound together with a tangy splash of vinegar, this droewors is packed with protein and paleo-friendly ingredients. The process involves filling natural sheep casings with the spiced meat mixture and air-drying the sausages for seven days to achieve the perfect chewy texture and deep umami profile. Perfect as a high-protein, on-the-go snack or a centerpiece for your charcuterie board, this droewors recipe is a celebration of tradition and wellness rolled into one. Dive into this DIY culinary adventure and enjoy a wholesome, preservative-free treat!
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 grass-fed beef
- 200 grams beef or lamb fat
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 0.5 teaspoon nutmeg
- 1 teaspoon salt
- 2 tablespoons vinegar
- 5 meters sheep casings
Directions
Step 1
Toast the coriander seeds and peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Allow them to cool before grinding to a fine powder using a spice grinder or mortar and pestle.
Step 2
Grind the cloves and mix them with the ground coriander, black pepper, nutmeg, and salt in a small bowl. Set aside.
Step 3
In a large bowl, combine the ground beef, beef or lamb fat, and the spice mixture. Add the vinegar and mix everything thoroughly until well combined. You may use your hands to ensure the spices are evenly distributed.
Step 4
Soak the sheep casings in warm water according to the package instructions. Rinse them thoroughly inside and out.
Step 5
Attach a sausage funnel to your meat grinder or sausage stuffer and carefully slide a length of casing onto the funnel, leaving a few inches at the end.
Step 6
Fill the casing with the meat mixture, being careful not to overfill to prevent bursting. Leave some space at the end for tying off the sausages.
Step 7
Twist the filled casings at intervals to separate into individual sausages, and tie off the ends with kitchen twine.
Step 8
Hang the droewors sausages in a dry, well-ventilated area at room temperature. It should be away from direct sunlight and have good air circulation.
Step 9
Dry the sausages for 7 days, checking occasionally to ensure they dry evenly.
Step 10
Once fully dried, cut into bite-sized sticks and store in an airtight container or enjoy immediately.
Nutrition Facts
| Serving size | (1311.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4491.7 |
| Total Fat 376.1g | 0% |
| Saturated Fat 171.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1040mg | 0% |
| Sodium 3193.9mg | 0% |
| Total Carbohydrate 14.9g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 0.2g | |
| Protein 282.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 359.6mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 3658.3mg | 0% |
Source of Calories