Dutch Rookworst

Discussion in 'Sausage' started by danmcg, Feb 13, 2016.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    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.


    Ingredient Weight in
    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.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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!


  3. tropics

    tropics Smoking Guru SMF Premier Member

    Dan they look good Thanks for the recipe


  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

  5. dward51

    dward51 Master of the Pit OTBS Member


    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.

    Last edited: Feb 13, 2016
  6. charcoal junkie

    charcoal junkie Smoking Fanatic

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

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