Paleo Droewors
Discover the mouthwatering essence of South African cuisine with this Paleo Droewors recipe—a healthier twist on traditional dried sausage. Made with grass-fed beef and lamb fat, these protein-packed, low-carb snacks are elevated with a blend of fragrant spices like toasted coriander seeds, black pepper, nutmeg, and cloves, while a splash of vinegar adds tangy depth. Carefully stuffed into natural sheep casings and air-dried for seven days, these droewors transform into irresistibly chewy, flavorful bites perfect for paleo and keto lifestyles. Whether you're craving a savory snack or prepping for outdoor adventures, this authentic recipe delivers heritage-inspired taste with wholesome, nutrient-rich ingredients.
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Recipe Information
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
Instructions
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.
Grind the cloves and mix them with the ground coriander, black pepper, nutmeg, and salt in a small bowl. Set aside.
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.
Soak the sheep casings in warm water according to the package instructions. Rinse them thoroughly inside and out.
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.
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.
Twist the filled casings at intervals to separate into individual sausages, and tie off the ends with kitchen twine.
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.
Dry the sausages for 7 days, checking occasionally to ensure they dry evenly.
Once fully dried, cut into bite-sized sticks and store in an airtight container or enjoy immediately.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 0.6 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 181 mg | 4% | |
*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.
