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I am looking for some dutch sausage recipes, all I could find was some german recipes. I bought a book and it only has one in it. I was wondering if you could find some for me. I am trying to find some recipes that go back to my roots.
thx

Hi Kajady

Well we have better luck this time please find below two recipes from Holland (Netherlands)

Liver Sausage
In rural areas, this sausage is often called "puddin' meat."
25 lbs. pork trimmings
10 lbs. beef or veal
8 to 10 lbs. pork liver (optional)
chopped onions
salt
black pepper
mace, celery seed,
cardamom, and
coriander (optional)
4 loaves stale bread or
4 lbs. whole wheat flour
If beef or veal is not available, substitute pork. The use of pork liver, hearts, tongues, brains, sweetbreads, and kidneys along with some pork shoulder meat, combined with bread or whole wheat flour as a binder, makes a product that is very rich in vitamins and minerals.
Cook meats thoroughly, and reserve broth. Grind meats through fine blades along with bread. To this mixture, add 4 quarts of reserved broth, and season with salt and pepper. Chopped onions may be added if desired; mace, celery seed, cardamom, and coriander may be used to add flavor. After seasoning, cool mixture another 10 minutes, and pour into pans or crocks to harden. Then stuff into hog casings, cook a second time, dip into cold water to bleach, and hang in a cool place to dry. Alternatively, sausages may be placed in crocks without bleaching, and covered with hot lard to preserve for future use.

From The �Complete Sausage Cookbook�By Jack Sleight ISBN 0811703363

Boterhammenworst (Holland)
Three parts of veal from a fat calf, two parts of lean pork and five parts of back fat, coarsely chopped and cured for 48 hours in a mixture, of which the proportions are six parts salt, two parts cane sugar and one part saltpetre. The amount needed to cure 2.25kg (5lb) of meat would be about 75g (3oz). In commercial manufacture, the cured meat is minced, well mixed with a little farina paste and diced fat, and the seasoning added. This consists of pepper, ginger, nutmeg and mace. It is filled into ox bungs and warm-smoked for 4 hours, then cooked for 21/2 hours in warm water at a temperature of 78o-80�C(169�� 172�F)

From The Book � Antony & Araminta Hippsley Coxe�s Book of Sausages ISBN 0575040041


Please let us know if you make them

Regards
Sausagemaker

Here is one I ran across, but I'm not going to try it. Shortage of pig testicles here.

http://www.sausagesource.com/forum/viewtopic.php?t=443

Thanks a lot for the quick reply and I don't think I will try that vinterpolse although I might be able to get the testicles, mmm maybe I think I will try it..... or not. One question I have about the liver sausage is: Why are you using stale bread and not rusk, doesn't stale bread have yeast in it?

Hi Kajady

You can replace the stale bread with rusk if you wish, as for the reason for the stale bread it is because before rusk was used this was the preferred filler

Also please notice the amendments to the recipe as it did not copy & paste correctly

Regards
Sausagemaker

In a recent sausage recipe book that I was reading, my ancestors were called Germans. I was pleasantly surprised at this fact, this means that many of the old german sausage recipes also belong to the dutch (along with some mighty tasty heineken). It was a very interesting thought especially since the recipe that the information was under was a pennsylvanian dutch recipe. In all these things I know that some of the german recipes belong to the dutch, and some of the dutch recipes belong to the germans. I will probably get laughed at for this little tidbit but oh well.

I'm not going to tell my Dutch friends that they used to be called germans next time I go over to see them. They'll beat me up