I made up some Rookworst this past weekend and thought I'd share what I ended up with for a recipe. (I thought I had posted it awhile back, but didn't find it with a search)
It's a great sausage for grilling with just the right amount of heat.
Ingredient Weight in
Pork trim 1800
NFM powder 30
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.
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.
Need to make bigger buns or smaller sausages .....
Thanks for looking, Let me know what you think if you make them.