Rookworst is a accepted Dutch smoked sausage fabricated of pork or pork and beef or dogie and smoked with beech wood. It can be smoked and air-conditioned (it charge be adapted afore serving) or it can be smoked and adapted authoritative it accessible to eat at any time. This is a smoked, raw adaptation of the sausage. A beginning Rookworst contains abundant alkali to become a dry bologna blazon sausage if accustomed abundant time to dry.

Beef400 g0.88 lb
Pork jowls300 g0.66 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 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 1/4” (6 mm) plate.
  2. Grind jowls with 1/4” (6 mm) plate.
  3. Grind abdomen with 1/4” (6 mm) plate.
  4. Mix arena beef and jowls with alkali and cure #1 until sticky. Add abdomen and spices and mix again.
  5. Stuff into 32-34 mm hog casings.
  6. Apply a attenuate algid smoke at 18° C (64° F) for 2 days.
  7. Keep refrigerated.
  8. Cook afore serving.
The sausage will become a dry, hardly brewed sausage if afterwards smoker it is accustomed to dry at 12-15° C (53-59° F), 75% clamminess for about 3 weeks.
Use beech or oak copse for smoking.

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