Dutch Rookworst Recipe

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Re: Dutch Rookworst Recipe

Postby crustyo44 » Wed Jan 15, 2014 8:29 am

Hi Dan,
Yes, that is correct!!. Polish manufacturers are fairly sh----ng their pants I was told. They have to change their manufacturing process completely at great cost.
Smoke flavour or liquid smoke will only be allowed.
Nothing is adopted yet but it's in the process of becoming law eventually.
Brussels rules the World. :evil:
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Re: Dutch Rookworst Recipe

Postby wheels » Wed Jan 15, 2014 1:32 pm

This is the first I've heard of this. Have you any links to draft regulations/papers etc?

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Re: Dutch Rookworst Recipe

Postby crustyo44 » Wed Jan 15, 2014 7:30 pm

Hi Phil,
I post the link shortly.

Polish smoked sausage threatened by new EU rules?
31st December 2013
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Polish smoked sausage may be a thing of a past, as new research shows that Polish producers are having trouble complying with EU regulations on smoked substances in foodstuffs.

The new rules are set to be in place in September 2014. Polish producers are wary that restrictions on wood-smoking foods, such as sausage or hams, may mean they might have to stop production altogether.

At least 150 producers out of around 2,000 are at risk, estimates Witold Choiński, Chariman of the Board at the Polish Meat Assocation (Związek 'Polskie Mięso').
“We have tested our products for smoked substances, and we already know that some of them do not meet [the EU's] regulations on benzo(a)piren,” says Waldemar Kluska, director of Taurus, a processed meat producer.
“Products now can contain 5.0 micrograms per kilogram, while from September 2014 that will become 2.0 micrograms,” Mr Kluska adds, saying that he will have to change production or close down operations – not good news for the 70 people he employs.
Producers complain that there were no consultations on minimum amounts of smoked substances in the production of traditional smoking. They hope that regional and traditional products will get 'special treatment' when the new regulation takes effect.



Poland A.M.
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Re: Dutch Rookworst Recipe

Postby crustyo44 » Wed Jan 15, 2014 7:34 pm

http://www.wbj.pl/article-64701-polish- ... ml?typ=pam

Phil, this is the link.
It is being played down a bit but it is even going to affect small scale salmon smokers in the UK according to my source in EU.
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Re: Dutch Rookworst Recipe

Postby wheels » Wed Jan 15, 2014 8:02 pm

In order to leave this thread for the discussion about Rookwurst. I have created a new thread, and have replied regarding the EU rules on a new thread, here:

viewtopic.php?f=9&t=11755&p=99496

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Re: Dutch Rookworst Recipe

Postby culinairezaken » Mon Jan 20, 2014 8:04 am

somewhere in this tread i saw a wuestion about consistency of the sausage.

rookworst is a pork (there are beef versions though) sausage with a fine consistency which is quite fat. the skin has a "snap" when you bite through it. the colour is golden-brown (not too dark). flavour is quite mild with nutmegg (or mace while it doesn't affect the colour), white pepper and a little coriander.
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Re: Dutch Rookworst Recipe

Postby hnblarms » Sun Feb 09, 2014 7:16 pm

I guess some of my confusion is "gelromix" what is it? A lot of the recipes call for it. If its just a spice group does anyone know what it is? I don't have access to it in the states and cant find it. Thanks for any help.

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Re: Dutch Rookworst Recipe

Postby DanMcG » Sun Feb 09, 2014 8:13 pm

I don't think I've ever seen "gelromix" before in a recipe, could you give a link to one?
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Re: Dutch Rookworst Recipe

Postby wheels » Sun Feb 09, 2014 8:46 pm

FWIW, here's what Google turns up:

http://www.verstegen.nl/nl/professional ... e/gelromix

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Re: Rookworst

Postby DanMcG » Sun Feb 09, 2014 9:54 pm

This is the recipe posted at the beginning of this thread and it's very good.
Zulululu wrote: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.
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Re: Dutch Rookworst Recipe

Postby wheels » Sun Feb 09, 2014 11:38 pm

I imagine that "gelromix" is a commercial mix that's somewhat similar to the spicing of the recipe above?

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Re: Dutch Rookworst Recipe

Postby badjak » Mon Feb 10, 2014 5:21 am

I haven't heard of gelromix as such, but i will hazard a quess:
GElderse ROokworst MIX
The first part is a reference to one of the provinces in the Netherlands (gelderland), famous for its type of rookworst.
To me that is a different type of rookworst than the "hema" rookworst, a bit coarser, less salty and to my tastebuds, tastier.
I hope culinaire zaken pipes in as he is a lot more knowledgable than me!
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Re: Dutch Rookworst Recipe

Postby hnblarms » Tue Feb 11, 2014 2:18 am

@Danmcg how many pounds is that spice group for? thanks again for any and all help.
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Re: Dutch Rookworst Recipe

Postby DanMcG » Tue Feb 11, 2014 8:36 am

That is for 1 Kg which is 2.2 US pounds.
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Re: Dutch Rookworst Recipe

Postby DanMcG » Tue Mar 11, 2014 11:07 pm

Made up a batch of my interpretation of rookworst a couple weekends ago and thought I'd share a pic.
came out darn good, although after the warm smoking the skins were sort of dry and tough... I'm thinking the low RH did them in. was around 20% that day. any thoughts?

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