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Suggest a better descriptionGrind beef with 1/4” (6 mm) plate.
Grind jowls with 1/4” (6 mm) plate.
Grind belly with 1/4” (6 mm) plate.
Mix ground beef and jowls with salt and cure #1 until sticky. Add belly and spices and mix again.
Stuff into 32-34 mm hog casings.
Hang for 1 hour at room temperature.
Apply a thin cold smoke at 18° C (64° F) for 2 days.
Keep refrigerated.
Cook before serving.
Notes
The sausage will become a dry, slightly fermented sausage if after smoking it is allowed to dry at 12-15° C (53-59° F), 75% humidity for about 3 weeks.
Use beech or oak wood for smoking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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