Dutch Rookworst Recipe

Recipes for all sausages

Postby Zulululu » Tue Mar 16, 2010 4:41 pm

:) :) :) :) :)
No one knows more than all of us.
User avatar
Zulululu
Registered Member
 
Posts: 524
Joined: Sat Jan 14, 2006 3:39 pm
Location: Zululand

Postby DanMcG » Tue Mar 16, 2010 8:29 pm

Kool Pieter, I'll be looking forward to you recipe and you opinion on the flavor.
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby culinairezaken » Tue Mar 16, 2010 11:02 pm

Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands

Postby culinairezaken » Tue Mar 16, 2010 11:51 pm

it was good for a first try with this recipe.
there could be more fat in it and it could be smoked for a longer time.
maybe a little bit clove for the extra flavour.
Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands

Postby KuyasKitchen » Wed Mar 17, 2010 12:02 am

Great video, thanks!
KuyasKitchen
Registered Member
 
Posts: 5
Joined: Mon Feb 22, 2010 1:38 pm

Postby culinairezaken » Wed Mar 17, 2010 12:06 am

you're welkom :lol:
Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands

Postby DanMcG » Wed Mar 17, 2010 6:21 am

Love the video, thanks for sharing it.
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby wheels » Wed Mar 17, 2010 1:50 pm

Great video - thanks.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby mitchamus » Wed Mar 17, 2010 9:32 pm

great vid - thanks for going to the trouble!
mitchamus
Registered Member
 
Posts: 452
Joined: Wed Dec 03, 2008 10:50 pm
Location: Sydney/Snowy Mountains Australia

Postby Zulululu » Thu Mar 18, 2010 5:37 pm

Culinairezaken will defnitely give them a try.Thanks for the vidio and the music. My wife's brother in law turn 60 shortly and guess what he will be getting? :lol:
No one knows more than all of us.
User avatar
Zulululu
Registered Member
 
Posts: 524
Joined: Sat Jan 14, 2006 3:39 pm
Location: Zululand

Postby DanMcG » Sat Mar 27, 2010 11:21 am

I was thinking about trying to reverse engineer the list of ingredients I posted earlier and give rookworst a try, but need some help. Is this a heavily spiced sausage with nutmeg the predominate flavor?
Also when they list pork as 94%, does that refer to the percent of meat in the ratio of pork/fat or is it the percent of pork used in the sausage and 6% is the other ingredients. I'm thinking the former, as 6% doesn't leave a lot of room for much else.


Dan
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby culinairezaken » Sat Mar 27, 2010 12:18 pm

the rookworst is a mildly flavoured sausage. i think it's 96 % Pork. it's, to be honest, a bit of a dull sausage. kinda fat.
Reality is a hallucination caused by a lack of alcohol!
User avatar
culinairezaken
Registered Member
 
Posts: 176
Joined: Sat Oct 03, 2009 8:33 am
Location: Haren, The Netherlands

Postby Zulululu » Sat Mar 27, 2010 7:46 pm

Hi Dan,
I think 6% would be your spices and salt,I used 30% fat have just made a batch, if I am not too busy will post the spice mix.So far everyone likes it.
No one knows more than all of us.
User avatar
Zulululu
Registered Member
 
Posts: 524
Joined: Sat Jan 14, 2006 3:39 pm
Location: Zululand

Postby DanMcG » Sat Apr 17, 2010 10:31 pm

Zulululu wrote:Hi Dan,
I think 6% would be your spices and salt,I used 30% fat have just made a batch, if I am not too busy will post the spice mix.So far everyone likes it.

Any chance you might post your recipe Zulu?
User avatar
DanMcG
Registered Member
 
Posts: 1461
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Rookworst

Postby Zulululu » Sun Apr 18, 2010 5:24 am

Hi Dan,
I followed Culinairezaken's recipe but as I work in Kgs my spice is as for one Kg. Salt 15g.
Nutmeg 1tsp.
Ginger 1/2 tsp.
Chili 1/4 tsp.
Ground corriander 1 tsp.
Pepper white 1/2 tsp.
Clove 1/4 tsp.
Sugar 1/2 tsp.
Compensate for the amount of salt in your cure if you want to keep the salt at about 15 g.
I used oak and cold smoked for about 12 hrs. and boiled them to internal of 68 deg C.
Meat lean pork with 30 % back and belly fat.
No one knows more than all of us.
User avatar
Zulululu
Registered Member
 
Posts: 524
Joined: Sat Jan 14, 2006 3:39 pm
Location: Zululand

PreviousNext

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 10 guests

cron