Low Carb Boerewors
Savor the bold, authentic flavors of South Africa with this Low Carb Boerewors recipe, a healthier twist on the traditional sausage without sacrificing its signature taste. Crafted with a perfect balance of beef chuck, pork shoulder, and pork back fat, this recipe is elevated with aromatic spices like ground coriander, cloves, nutmeg, and allspice, ensuring every bite is packed with rich, savory goodness. A dash of white vinegar adds a subtle tang while also tenderizing the meat. Handmade using natural hog casings, these spiral-shaped sausages are both a culinary centerpiece and a low-carb delight. Perfect for the grill or stovetop, Low Carb Boerewors pairs beautifully with keto-friendly sides, making it an excellent choice for a hearty, wholesome, and crowd-pleasing meal. Whether you're following a low-carb diet or simply love trying global flavors, this recipe is an irresistible addition to your menu.
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Recipe Information
Ingredients
- 500 grams Beef chuck
- 500 grams Pork shoulder
- 250 grams Pork back fat
- 30 ml White vinegar
- 15 grams Ground coriander
- 1 teaspoon Cloves
- 20 grams Salt
- 2 teaspoons Black pepper
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 2 medium, minced Garlic cloves
- 2 meters Natural hog casings
Instructions
Start by soaking the natural hog casings in warm water for about 30 minutes to soften them. Rinse them thoroughly to remove any salt.
In a large mixing bowl, combine the beef chuck, pork shoulder, and pork back fat. Ensure the meats are cold as this aids in a better grind.
Incorporate the white vinegar into the meat blend to help tenderize the mixture and add a bit of tang.
Using a spice grinder or mortar and pestle, freshly grind the coriander seeds to release their aroma.
Add ground coriander, cloves, salt, black pepper, nutmeg, allspice, and minced garlic to the meat mixture.
Mix the ingredients thoroughly with your hands until well combined, ensuring the spices are evenly distributed throughout the meat.
Attach your sausage stuffer to a mixer or use it manually, loading the mixed meat into the grinding attachment.
Gently feed the softened casings onto the sausage stuffer's nozzle, leaving a few centimeters at the end to tie off when done.
Gradually fill the casing with the meat mixture, being careful not to pack too tightly to avoid casing bursts.
As you fill the casing, twist at approximately 10 to 15 cm intervals, forming individual sausage links, and loop them into a spiral shape, which is traditional for boerewors.
Refrigerate the sausage for at least a few hours to let the flavors meld together, or cook immediately.
To cook, place the boerewors on a preheated grill or pan over medium heat. Cook for about 15 minutes on each side, or until browned and cooked through.
Serve hot with your choice of low-carb sides for a flavorful and hearty meal.
Nutrition Facts
Calories |
4557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.3 g | 489% | |
| Saturated Fat | 148.3 g | 742% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 10435 mg | 454% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 0.4 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3666 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
