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,
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!