Ossenworst (Ox sausage)

Ossenworst is a smoked raw beef sausage that is said to originate in Amsterdam. It is widely available in the Netherlands, but while you can find factory-made versions in Dutch supermarkets, these bear little resemblance to the real thing as they are often neither smoked nor aged. This Amsterdam specialty has its origins in the seventeenth century, when oxen were imported large-scale from Denmark and Germany.

MeatsMetricUS
Beef1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Instructions
  1. Cut beef into 2” (5 cm) cubes. Mix with salt, cure #2, sugar and pack tightly in a container, covering the meat with a clean cloth to prevent discoloration of the top layer of the meat. Hold in a refrigerator for 10 days.
  2. Grind the meat through 3/8” (8 mm) plate.
  3. Mix the ground meat with all ingredients.
  4. Stuff into beef middles. Hold in the refrigerator for 24 hours.
  5. Apply a thin cold smoke at 18º C (64º F) for 1 day. Oakwood or beech wood is used.
Notes
Ossenworst is a nearly raw sausage and it must be consumed within a few days. Like steak tartare, it is soft and tender and goes well with beer, bread, mustard and pickled gherkin or pearl onion.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs