Whole30 Droewors
Indulge in the rich, flavorful history of South African cuisine with this Whole30 Droewors recipe—an irresistible snack perfect for high-protein cravings or Whole30 meal plans. Crafted from lean beef and lamb, seasoned with aromatic spices like toasted coriander, nutmeg, and clove, and encased in all-natural beef collagen, these dried sausages are the ultimate fusion of tradition and health-conscious eating. With no added sugars or preservatives, this recipe honors Whole30 guidelines and allows you to savor an authentic droewors experience, made entirely at home. The slow drying process ensures a perfectly tender texture and bold, robust flavor, ideal for those seeking nutrient-rich snacking or paleo-inspired meals. Easy to prepare and packed with protein, this dish combines artisanal effort with modern dietary preferences, making it a must-try for clean eating enthusiasts.
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Recipe Information
Ingredients
- 1000 grams lean beef (such as top round or sirloin)
- 125 grams lean lamb
- 5 grams white pepper
- 10 grams coriander seeds
- 2 grams nutmeg
- 1 gram clove
- 12 grams salt
- 300 centimeters beef collagen casings
Instructions
Cut the beef and lamb into small cubes about 1 inch in size to prepare them for grinding.
Chill the meat in the freezer for about 15-20 minutes before grinding to ensure better texture.
Grind the meat through a coarse setting in your meat grinder.
In a small dry pan, toast the coriander seeds over medium heat until fragrant. Allow them to cool and then grind them into a coarse powder using a mortar and pestle or spice grinder.
In a large mixing bowl, combine the ground meat, ground coriander, white pepper, nutmeg, clove, and salt.
Mix the ingredients thoroughly, ensuring the spices are evenly distributed throughout the meat mixture. You can use your hands for a better mix.
Stuff the meat mixture into the beef collagen casings using a sausage stuffer. Twist the sausages to form links about 4 inches long and ensure they are tightly packed to avoid air pockets.
Hang the sausages in a cool, dry, and well-ventilated place or use a dehydrator set at a temperature of about 70°F to dry the sausages. This process may take 2-4 days depending on humidity and air circulation. The droewors should be dry and firm but not overly hard.
Once the droewors are dry to your preference, they can be stored in airtight containers or vacuum-sealed bags for extended shelf life.
Enjoy your Whole30 Droewors as a high-protein snack or part of a nutritious meal.
Nutrition Facts
Calories |
67 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 0.3 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 131 mg | 3% | |
*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.
