Homemade Dutch Rookworst

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 20g (0.7 oz) salt 20g (0.7 oz) salt
• 5g (0.2 oz) ground white pepper 5g (0.2 oz) ground white pepper
• 5g (0.2 oz) ground nutmeg 5g (0.2 oz) ground nutmeg
• 5g (0.2 oz) ground mace 5g (0.2 oz) ground mace
• 5g (0.2 oz) ground coriander 5g (0.2 oz) ground coriander
• 5g (0.2 oz) ground ginger 5g (0.2 oz) ground ginger
• 5g (0.2 oz) ground cloves 5g (0.2 oz) ground cloves
• 2 meters (6.5 ft) natural hog casings 2 meters (6.5 ft) natural hog casings

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork and beef.
2. 2.
   Add the salt, white pepper, nutmeg, mace, coriander, ginger, and cloves to the meat mixture. Mix well until all the spices are evenly distributed.
3. 3.
   Prepare the natural hog casings by rinsing them thoroughly under cold water.
4. 4.
   Attach a sausage stuffer to a meat grinder or use a sausage stuffer machine.
5. 5.
   Stuff the meat mixture into the hog casings, forming sausages of desired length. Twist the casings at regular intervals to create individual sausages.
6. 6.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for 20 minutes.
7. 7.
   Remove the sausages from the water and let them cool for a few minutes.
8. 8.
   To enhance the smoky flavor, grill the sausages on a barbecue or pan-fry them until they are nicely browned on the outside.
9. 9.
   Serve the Rookworst hot with your favorite side dishes or incorporate it into your favorite Dutch recipes.

Treat your ingredients with care...

• Ground pork and beef — Ensure that the meat is well-chilled before grinding to achieve the best texture for the sausage.
• Natural hog casings — Soak the casings in warm water for 30 minutes before using to make them more pliable and easier to work with.

Tips & Tricks

• For a spicier flavor, add a pinch of cayenne pepper to the meat mixture.
• If you don't have access to natural hog casings, you can use collagen casings as an alternative.
• To achieve a smokier flavor, you can add a small amount of liquid smoke to the meat mixture before stuffing the sausages.
• Rookworst can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• When grilling or pan-frying the sausages, be careful not to overcook them to maintain their juiciness.

Serving advice

Serve the Rookworst with a side of creamy mashed potatoes, tangy sauerkraut, and a dollop of spicy mustard. It also pairs well with crusty bread and pickles for a satisfying Dutch-style sandwich.

Presentation advice

Arrange the Rookworst on a platter, garnished with fresh herbs such as parsley or chives. Serve it alongside the side dishes for a visually appealing and appetizing presentation.