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.

MaterialsMetricUS
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
Instructions
  1. Grind beef with 1/8” (3 mm) plate.
  2. Grind jowls with 1/8” (3 mm) plate.
  3. Grind belly with 1/4” (6 mm) plate.
  4. Mix ground beef and jowls with salt, cure #1 and water until sticky. Add belly and spices and mix again.
  5. Stuff into 32-34 mm hog casings.
  6. Hang for 2 hours at room temperature.
  7. Smoke with beech or oak at 30° C (86° F) for 2 hours.
  8. Cook in hot water at 80° C (176° F) for 35 minutes.
  9. Cool in cold water for 10 minutes.
  10. Dry briefly and refrigerate.

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