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by **Zulululu** » Tue Mar 16, 2010 4:41 pm

by **DanMcG** » Tue Mar 16, 2010 8:29 pm

Kool Pieter, I'll be looking forward to you recipe and you opinion on the flavor.

by **culinairezaken** » Tue Mar 16, 2010 11:02 pm

here it is!

http://www.youtube.com/watch?v=RxY6yw5w-MY

by **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.

by **KuyasKitchen** » Wed Mar 17, 2010 12:02 am

Great video, thanks!

by **culinairezaken** » Wed Mar 17, 2010 12:06 am

you're welkom :lol:

by **DanMcG** » Wed Mar 17, 2010 6:21 am

Love the video, thanks for sharing it.

by **wheels** » Wed Mar 17, 2010 1:50 pm

Great video - thanks.

Phil

by **mitchamus** » Wed Mar 17, 2010 9:32 pm

great vid - thanks for going to the trouble!

by **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:

by **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

by **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.

by **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.

by **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?

by **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.

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Dutch Rookworst Recipe

Rookworst

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