Ingredients with Measurements:
- 1 lb ground pork
- 1 lb ground beef
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp ground nutmeg
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground mace
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 cup ice water
- 1/4 cup bread crumbs
- 1/4 cup milk
Special equipment needed:
- Sausage stuffer
- Meat grinder
- Cooking thermometer
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, ground beef, salt, white pepper, nutmeg, coriander, ginger, mace, allspice, and cloves. Mix well.
2. In a separate bowl, mix together the ice water, bread crumbs, and milk. Let the mixture sit for 5 minutes to allow the bread crumbs to absorb the liquid.
3. Add the bread crumb mixture to the meat mixture and mix until well combined.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Attach the sausage stuffer to the meat grinder and fill it with the chilled meat mixture.
6. Stuff the mixture into natural casings, twisting the sausages into 6-inch links.
7. Preheat the oven to 350°F.
8. Place the sausages on a baking sheet and bake for 30-35 minutes, or until the internal temperature reaches 160°F.
9. Remove from the oven and let the sausages cool for 5-10 minutes before serving.
Time:
Preparation time: 1 hour
Cooking time: 30-35 minutes
5. Temperature:
Oven temperature: 350°F
Internal temperature of sausages: 160°F
Serving size:
This recipe makes approximately 8-10 sausages.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 450mg
Total carbohydrates: 5g
Protein: 16g
Substitutions for ingredients:
- Ground pork and beef can be substituted with ground chicken or turkey.
- Natural casings can be substituted with collagen casings or sausage skins.
Variations:
- Add diced onions or garlic to the meat mixture for added flavor.
- Use different spices, such as paprika or cumin, to create a different flavor profile.
- Add grated cheese to the meat mixture for a cheesy twist.
Tips and tricks:
- Make sure the meat mixture is well chilled before stuffing into casings to prevent the sausages from bursting.
- Use a cooking thermometer to ensure the sausages are cooked to the proper internal temperature.
- Serve with mustard and sauerkraut for a classic Dutch meal.
Storage instructions:
- Store leftover sausages in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover sausages for up to 3 months.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sausages on a platter with mustard and sauerkraut.
- Slice the sausages and serve on a bed of mashed potatoes.
Garnishes:
- Chopped fresh parsley
- Sliced green onions
- Pickled red onions
Pairings:
- Beer, such as a pilsner or lager
- Red wine, such as a Cabernet Sauvignon or Pinot Noir
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the sausages burst while cooking, the meat mixture may not have been chilled enough or the casings may have been overstuffed.
Food safety advice:
- Always cook sausages to the proper internal temperature to prevent foodborne illness.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
- Rookworst is a traditional Dutch sausage made with a mixture of ground pork and beef, seasoned with a blend of spices.
Flavor profiles:
- Rookworst has a savory and slightly spicy flavor, with notes of nutmeg, coriander, and allspice.
Serving suggestions:
- Serve hot with mustard and sauerkraut for a classic Dutch meal.
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Region: Dutch