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.

Calories: 400
Servings: 10
Prep time: 2.5 hours
Cook time: 35 minutes

Nutritional information

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. This allows sodium nitrite to develop stronger color.
  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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