Gelderse Rookworst

Rookworst is a accepted Dutch smoked sausage fabricated of pork or pork and beef/veal and smoked with beech wood. Gelderland is the better arena of the Netherlands, amid in the axial eastern allotment of the country.

Beef350 g077 lb
Pork jowls300 g0.66 lb
Pork belly300 g0.66 lb
Water50 ml1.66 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Nutmeg2.0 g1 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.5 g1/4 tsp
Coriander1.0 g1/2 tsp
  1. Grind beef with 1/8” (3 mm) plate.
  2. Grind jowls with 1/8” (3 mm) plate.
  3. Grind abdomen with 1/4” (6 mm) plate.
  4. Mix arena beef and jowls with salt, cure #1 and baptize until sticky. Add abdomen and spices and mix again.
  5. Stuff into 32-34 mm hog casings.
  6. Hang for 2 hours at allowance temperature. This allows sodium nitrite to advance stronger color.
  7. Smoke with beech or oak at 30° C (86° F) for 2 hours.
  8. Cook in hot baptize at 80° C (176° F) for 35 minutes.
  9. Cool in algid baptize for 10 minutes.
  10. Dry briefly and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages