Low Fat Boerewors
Savor the rich heritage of South African cuisine with this healthier twist on traditional boerewors—Low Fat Boerewors. Crafted from lean cuts of beef and pork, this recipe retains its authentic, bold flavor thanks to a fragrant blend of roasted coriander seeds, black pepper, cloves, and nutmeg. The meticulous process of grinding spices and stuffing sausage casings ensures homemade authenticity, while white vinegar adds a subtle tang that elevates the overall taste. Perfectly grilled to juicy perfection, these sausages are ideal for a guilt-free barbecue or paired with classic sides like pap and chutney. With reduced fat content and the same mouthwatering aroma, this recipe offers a modern, health-conscious take on a beloved classic.
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Recipe Information
Ingredients
- 500 grams Lean beef (sirloin or round)
- 500 grams Lean pork (tenderloin or loin)
- 2 tablespoons Coriander seeds
- 1 tablespoon Black peppercorns
- 1 teaspoon Cloves
- 1 teaspoon Nutmeg
- 2 tablespoons White vinegar
- 2 teaspoons Salt
- 2 meters Sausage casings
Instructions
1. Rinse the sausage casings in cold water and soak them in warm water while you prepare the meat mixture.
2. Cut the lean beef and pork into small cubes to fit into a meat grinder.
3. Dry roast the coriander seeds, black peppercorns, and cloves in a skillet over medium heat for 2 minutes until aromatic.
4. Grind the roasted spices using a pestle and mortar or a spice grinder to a fine powder.
5. Mix the beef, pork, ground spices, nutmeg, salt, and vinegar in a large bowl until well combined.
6. Fit your meat grinder with a coarse plate and grind the meat mixture through once. If desired, grind again for a finer texture.
7. Rinse the soaked sausage casings one final time and fit them onto a sausage stuffer.
8. Carefully fill the casings with the meat mixture, being mindful not to overstuff to avoid bursting.
9. Fork or prick any air bubbles in the sausages and twist into desired lengths for individual sausages.
10. Preheat a grill or pan to medium heat and cook the sausages for about 10 minutes on each side, or until they are fully cooked through.
11. Serve hot with your choice of sides, such as pap, chutney, or a fresh salad.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 0.1 g | ||
| Protein | 264.7 g | 529% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 232 mg | 18% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4107 mg | 87% | |
*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.
