Meats and Sausages
Gelderse Rookworst
Rookworst is a popular Dutch smoked sausage made of pork or pork and beef/veal and smoked with beech wood. Gelderland is the largest province of the Netherlands, located in the central eastern part of the country.
| Materials | Metric | US |
|---|---|---|
| Beef | 350 g | 077 lb |
| Pork jowls | 300 g | 0.66 lb |
| Pork belly | 300 g | 0.66 lb |
| Water | 50 ml | 1.66 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Nutmeg | 2.0 g | 1 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Coriander | 1.0 g | 1/2 tsp |
Instructions
- Grind beef with 1/8” (3 mm) plate.
- Grind jowls with 1/8” (3 mm) plate.
- Grind belly with 1/4” (6 mm) plate.
- Mix ground beef and jowls with salt, cure #1 and water until sticky. Add belly and spices and mix again.
- Stuff into 32-34 mm hog casings.
- Hang for 2 hours at room temperature. This allows sodium nitrite to develop stronger color.
- Smoke with beech or oak at 30° C (86° F) for 2 hours.
- Cook in hot water at 80° C (176° F) for 35 minutes.
- Cool in cold water for 10 minutes.
- Dry briefly and refrigerate.
