Paleo Boerewors
Dive into the irresistible flavors of *Paleo Boerewors*, a wholesome twist on the traditional South African sausage, crafted to align perfectly with paleo dietary guidelines. Made with a savory blend of grass-fed beef, pork shoulder, and pork fat, this recipe highlights the bold, aromatic essence of coriander, nutmeg, cloves, and allspice, perfectly balanced with a touch of sea salt and white vinegar. Expertly stuffed into natural sheep casings, these sausages are juicy, flavorful, and ideal for grilling. Whether you’re hosting a barbecue, meal prepping, or simply in the mood for authentic gluten-free, grain-free, paleo comfort food, this homemade boerewors is a must-try. Serve it hot with grilled veggies or a crisp side salad for a nourishing and hearty dish that brings South African tradition to your table. Keywords: paleo boerewors, South African sausage, paleo-friendly recipe, homemade sausage, gluten-free boerewors, grain-free comfort food.
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Recipe Information
Ingredients
- 1000 grams grass-fed beef
- 500 grams pork shoulder
- 250 grams pork fat
- 50 ml white vinegar
- 15 grams ground coriander seeds
- 5 grams ground black pepper
- 3 grams ground allspice
- 3 grams ground nutmeg
- 1 gram ground cloves
- 20 grams sea salt
- 2 meters natural sheep casings
Instructions
Begin by placing the beef, pork shoulder, and pork fat into the freezer for about 20 minutes to firm them up. This will make them easier to grind.
Meanwhile, soak the natural sheep casings in warm water for at least 30 minutes to soften them, then rinse them thoroughly under running water to remove any salt.
Using a meat grinder fitted with a coarse plate, grind the chilled beef, pork, and pork fat into a large mixing bowl.
Add the white vinegar to the meat mixture, and then sprinkle the ground coriander seeds, black pepper, allspice, nutmeg, cloves, and sea salt evenly over the top.
Thoroughly mix the spices and vinegar into the ground meat using your hands until everything is evenly distributed.
Attach a sausage stuffer attachment to your meat grinder. Slide the sheep casing onto the stuffer tube, leaving a small tail for tying off the end.
Carefully feed the prepared meat mixture into the casing, being careful not to overstuff. Twist or tie the sausage into your desired lengths, usually around 10-15 cm for boerewors.
Once the sausages are formed, refrigerate them for at least an hour to help them firm up.
When ready to cook, preheat a grill or skillet over medium heat. Grill the sausages for about 15 minutes, turning occasionally, until cooked through and nicely browned.
Serve the boerewors hot, ideally with a side of paleo-friendly sides such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.2 g | 523% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1484 mg | 495% | |
| Sodium | 10499 mg | 456% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 0.5 g | ||
| Protein | 382.3 g | 765% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 5283 mg | 112% | |
*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.
