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.
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.