Dutch Rookworst Sausage

[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/viewt...ilit=rookworst
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


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

[HawgHeaven]

That's one big wiener between them buns...

They look great!

[THE ICEMAN]

Certainly looks edible to me...

[Ryan]

They look great! What IT did you take them up to?

[DanMcG]

I like to go to 154° f.
I forgot to mention that due to time constraints, I finished them in a water bath. They were around 135 after the five hour smoke, so I placed them in a 175° water bath for about 10 minutes till they reached 154° +/- then into an ice bath. The hot bath helps plump them up and the cold water sets them.

[Bearcarver]

OMG---Those look so freakin' Tasty!!!-----------

You always make Awesome Sausages & Dogs, Dan!!

Keep up the Great Work!!


Bear

[Ryan]

I like to go to 154° f.
I forgot to mention that due to time constraints, I finished them in a water bath. They were around 135 after the five hour smoke, so I placed them in a 175° water bath for about 10 minutes till they reached 154° +/- then into an ice bath. The hot bath helps plump them up and the cold water sets them.

Thank you! They looked cooked that's why I asked, these are going on my to do list.

[PitRow]

very nice!!! on my list of sausage to try now!

[driedstick]

Dang nab it man thems theres look mighty fines to me

A full smoker is a happy smoker - stay happy

DS

[Ryan]

Got 2 more questions, Are phosphates necessary? Where do you get phosphates? I couldn't find it on sausagemaker or butcher-packer.

[DanMcG]

Hey Ryan, No you don't have to use them but they help to retain moisture over a long smoke.
This is what I use;
http://www.butcher-packer.com/index....roducts_id=895

[Ryan]

Hey Ryan, No you don't have to use them but they help to retain moisture over a long smoke.
This is what I use;
http://www.butcher-packer.com/index....roducts_id=895

Thank you, next order I'll get some cause I see it in a lot of recipes I want to try.

[Mark R]

Dan need bigger buns!!! (Never smaller sausage)
Nice stuff, I like it and on me short list fer the weekend!

[Fishawn]

Those look killer Dan!

[SMOKE FREAK]

Looks incredible....
Wish I could do that...