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Hi folks, a friend of mine has requested that I make some Rookworst. He's from Holland. We have a recipe for a Flemish version, but he says it doesn't sound quite the same.

Does anyone happen to have a recipe to share?

Thanks in advance.

I also tried the one on Len's site and it is not the same as the Dutch version, would love to get to the real thing as well.

I'd like a recipe also.
I've never tasted it before but a friend in Belgium says it great and I'd like to make an authentic tasting sausage for the first try.

hi guys,

i'm from holland and made quite a few. i'll post the recipe here when i find it in my paperwork...

Hi Culnairzaken,
Ek sal dit baie waardeer as jy daai resep sal pos vir ons, het gewonder of julle Hollanders nog weet om rookwors te maak want ek kon nucks op die net vind nie.Baie dankie en groete aan jou.

hi zulululu,

thans for the responce in suid afrikaans! it took me some time to read!

That's the big issue, there is no recipe on the internet. I got it somewhere in my paper pile on my desk....

we Hollanders still know verry well how to make rookworst, but no-one makes it at home. it can be bought in every store and verry much butcher make there own.

still sarching for the recipe, will post it soon!

Thanks

A good friend in Belgium sent me this message and I thought I'd share it with all of you. If anyone tries it, please let me know the results. I will be a while till I can make it myself.

I found this recipe in the library, in a Dutch butcher book of 1940
I've written it dawn and translated for you


Rookworst

Composition - for 10 pounds sausage
4 pounds pork meat
3 pounds veal meat
3 pounds bacon

Herbs - per pound sausages mass[/font]

12 grams salt
1 / 2 gram nitrous (saltpeter)
1 / 2 gram of cane sugar
1 gram nutmeg

The veal meat is rotated by 14 mm plate, and then salted with 10 grams of salt
1/2 gram nitrous, and ½ cane sugar.
The next day you turn the meat through a 2 mm plate.
The pig meat and bacon seasoning with remaining herbs using, and turn through a 4 1/2 or 3mm plate.
Now the pig meat and veal bacon and mix well together
The mass is well mixed, than putted in hog casings to became sausage
Pre drying at a temperature of 12 to 15 degrees Celsius
And then smoking at a temperature of 18 to 20 degrees Celsius

Thanks Dan at least we have a start so it has nutmeg as the predominant spice. I think the bacon would be pork belly for the fat.

i'm sorry for the late reply

i just seem to have lost the recipe....

what i could remember, from my head:

pork, not to lean, a rookwarst is pretty fat,
water
salt
a little suger
spices (nutmeg, coriander, black pepper, little chili)

grind the meat, not too fine, and mix with salt, water and spices.
grind again and put into casings.
tie the sausages tooo hoops?
leave to dry for about 12 hours then smoke (beech/oak)
when smoked put into water of 85 degrees centigrade for about one hour the cool.

your gelderse rookworst should be ready!

this is a recipe i borrowed from the internet.

it's a pork/beef sausage in stead of the original pork recipe. mabe some inspiration...

Smoked Sausage half of each

Introduction
The Netherlands are a real "rookworst" (smoked sausage) loving nation. Thousands of tons of smoked sausages are produced both according to industrial methods and according to traditional ones. Over the last few years also the production of smoked sausages made out of beef has increased. These kind of sausages are a little leaner , have a different taste and do not contain any pork meat. A big problem many people have with smoked sausages that are made out of beef is the fact that their composition often is too tough and too dry for their taste. In the following recipe 'Smoked Sausage half of each' a choice has been made for 50% beef and 50% pork. This product belongs to the same range as the ever popular minced meat and has been developed to draw renewed attention to smoked sausages.

Ingredients
• 4.5 kg. marbled beef (80 - 20)
• 4.5 kg. jawbone (60 - 40)
• 1 litre water
Per kg.
• 6 gr. mixed smoked sausage seasonings, or:3 gr. white pepper, 1 gr. mace, 0.5 gr. ginger
• 17 gr. colorozo (My note: Curing salt)
• 2 gr. phosphate
• 0.5 gr. sodium ascorbinate
• 0.5 gr. sodium glutaminate
• or a mixture of phosphate, ascorbinate and glutaminate

Preparation
• Reduce the beef and jawbone through a 3 mm plate and mix them with water and all other ingredients until a well thickened paste is acquired.
• Fill in well cleaned hog casings.
• Let the sausages ripen for one night at 30°C at a relative humidity of 95%.
• Dry them short and fast at 50°C for about 15 minutes.
• Smoking temperature should be as cold as possible.
• The sausages can be sold raw, however, it is better to cook them after smoking and to sell them pre-simmered.

Suggestions
• Never use vacuumed beef because the lactic acid that develops during this process prohibits thickening.
• Always choose Dutch hog casings for producing smoked sausages. These are softer than Chinese ones.
• Always use fresh jawbone, because the grinding of frozen fat causes the fat to deposit.
• Promote the sausages as a special alternative for common smoked sausages and those that are made out of beef.
Source: Paul van Trigt, product innovation

Rookworst half om half (in Dutch)

Inleiding
Nederland is een echte rookworstnatie. Zowel industrieel als ambachtelijk worden er duizenden tonnen rookworst geproduceerd. De laatste jaren is men ook runderrookworst gaan produceren. Een wat magerder product, een andere smaak en varkensvleesvrij. Een voor velen groot probleem bij runderrookworst is de vaak te stugge en droge consistentie. In het volgende recept "Rookworst half om half" is gekozen voor 50% rundvlees en 50% varkensvlees. Dit product ligt in het verlengde van het populaire half om half gehakt met als doel om de rookworst vernieuwde aandacht te geven.

Ingrediënten
• 4,5 kg doorregen rundvlees (80-20)
• 4,5 kg kinnebak (60-40)
• 1,0 kg water
Hulpstoffen per kg
• 6 gram gemengde rookworstkruiden of: 3 gr. Witte peper, 1 gram foelie, 0,5 gram gember 17 gram n.p. zout (colorozo) (My note: Curing salt)
• 2 gram fosfaat
• 0,5 gram nat.-ascorbinaat
• 0,5 gram nat.-glutaminaat
• of een mengsel van fosfaat, ascorbinaat en glutaminaat

Bereiding
• Vers rundvlees en kinnebak verkleinen door de 3mm plaat en vermengen met hulpstoffen en water tot goede binding.
• Afvullen in goed uitgewaterde varkensdarmen
• Nacht doorkleuren in koeling of 3 uur rijpen op 30° C met 95% R.V. (=relatieve vochtigheid)
• Kort en snel aandrogen 50°C gedurende ongeveer 15 minuten
• Zo koud mogelijk roken
• Eventueel rauw verkopen, beter is het product aansluitend te garen en voorgeweld te verkopen.

Tips• Verwerk absoluut geen vacuüm rundvlees, daar het ontstane melkzuur de binding tegenwerkt.
• Kies voor rookworstproductie altijd voor Hollandse varkensdarmen. Deze zijn zachter dan de Chinese.
• Zorg ook altijd voor verse kinnebak, daar het malen van bevroren spek vetafzetting veroorzaakt.
• Promoot het product als een bijzonder alternatief voor gewone en runderrookworst.
Bron : Paul van Trigt productinnovatie

I hope that this is of some use to you

kind regards

Thanks for the recipes Culinairezaken.

Here's a short video on making rookworst. It doesn't tell ya the ingredients but by the looks of it there isn't much. Interesting none the less.
http://www.youtube.com/watch?v=NsbIVDed ... re=related

I've been translating a link that my friend gave me and finally found my way to the spec page which lists the ingredients for Unox rookworst, and they are about the same as Culinairezaken's forgotten recipe.
Here are a few excerpts;
Ingredients: Pork 94%, water, lard, salt, porcine collagen, stabilizer (E451, E452),
sugar, vegetable oil, dextrose, preservative E250, spice extracts (nutmeg,
coriander, black pepper, chili pepper).

This Craft Rookworst prepared in our more than 50 years old and unique recipe. For
traditional smoking process is a special blend of oak and beech trees. This gives our
artisanal sausage that full flavor characteristic.
Of course we prepare sausage with minimal artificial additives.

Smoked sausage is uncooked Unox Craft and not ready for consumption.
The sausage in the pack and keeping it 10 minutes to the boil warmed in hot water
of 80-90 º C.
For the best flavor during the cooking not a fork or knife prick the sausage, the sausage
not boil after the heating and let stand 1 minutes.

And here's the like that I got the info from;
http://www.unileverfoodsolutions.nl/ext ... 037_nl.pdf

As far as the ingredients go I know the E451 and E452 are phosphates and E250 is nitrite but what is porcine collagen? A binder maybe?

what is porcine collagen?

I think it is Pork skin there are several sausages that have pork skin in,you boil it till you can poke a hole in it then grind it up.
I think we have enough info to to do a test batch thanks all for the info,I will do one next weekend.

hi,

i tried the recipe above,

the sausages are now drying/ curing for three hours, will smoke them tonight.

i made pictures and videoclips, i'll post them when the sausages are ready.

Pieter