Dutch Rookworst

[DanMcG]

I thought I posted this on here a few years ago, but doing a search came up with nothing.
This is my interpretation of a popular Dutch sausage, with some help from others on http://forum.sausagemaking.org/index.php?sid=2df53cd376b4eacb525d545ef3984f43
It's a great sausage for grilling with just the right amount of heat.

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• DanMcG
• Feb 13, 2016

Rookworst

Ingredient Weight in
Grams
Pork trim 1800
water 100
NFM powder 30
dextrose 30
Salt 30
Phosphate 9
nutmeg 7
coriander 5
Cure #1 4.5
Black pepper 4
hot pepper 3.3

Grind lean through a medium plate and fat through a fine plate.
These were stuffed into a 29-32 casing, linked and then smoked for 5 hours.

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• DanMcG
• Feb 13, 2016

Need to make bigger buns or smaller sausages :noidea:

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• DanMcG
• Feb 13, 2016

Thanks for looking, Let me know what you think if you make them.

 

[SmokinAl]

They sure look good Dan!

I really like the recipe.

Did you smoke them until fully cooked?

It looks like you cooked them before eating.

I'll have a little mustard on mine!

Points!!

Al

 

[tropics]

Dan they look good Thanks for the recipe

Richie

 

[dirtsailor2003]

Great looking sausage! I bet they taste great too! Thanks for sharing the recipe.

POINTS!!!!

 

[dward51]

Dan,

Is this the recipe you were looking for?  You posted that it was very good in 2014 (although the thread started in 2010).  You comment is about 2/3 of the way down the page.  There are a couple of variation it looks like you built upon in the earlier posts in that thread.

http://forum.sausagemaking.org/viewtopic.php?f=1&t=6276&start=60

 

[charcoal junkie]

I'll take 3 with onions, ketchup, and mustard.