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. 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. Need to make bigger buns or smaller sausages :noidea: Thanks for looking, Let me know what you think if you make them.