HOLLANDSE ROOKWORS
METHOD: Mincer Using Vienna Bavaria Ready Pack (02120010)
Ingredients:
2.000 kg Lean Pork - 4.5 mm mince 5.500 kg Lean Beef - 12 or 13 mm mince 3.000 kg Pork Spek/Back Fat - 4.5 mm mince 3.000 kg Ice 1.000 kg Vienna Bavaria R/P (02120010) 0.015 kg Whole Yellow Mustard Seeds (34500010/34502010) 14.515 kg Total Optional for more traditional taste: 10 g Caraway Ground (30891010) per 14.5 kg batch
Method: 1 Using a well-functioning mincer with sharp knives and plates: Mince the Lean Pork through the 4.5 mm plate. Mince the Lean Beef through the 12 or 13 mm plate, and mince the Pork Spek through the 4.5 mm plate. Keep the minced lean pork and minced lean beef and the minced fat separate. 2 Place the 4.5 mm minced lean pork into a mixing trough. Add the curing salt pack and mix until the meat becomes sticky (indicating that binding has started). 3 Gradually add Ice while mixing and mix until the meat absorbs all the water. 4 Add the seasoning pack, Whole Yellow Mustard Seeds (and optional Caraway Ground) and the minced fat and mix until fat is evenly distributed. 5 Add the 12/13 mm minced lean beef and mix again until the mixture is bound. 6 Let the mixture rest for about 20 minutes and then mix again before filling. 7 Fill into 28 - 30 mm hog casing or 24 - 26 mm sheep casings and link 300 g sausages in the shape of a ring – the typical Hollandse Rookwors shape. 8 Hang the sausages in the smokehouse. Reddening: To develop the cured meat colour, hold sausages at 50ºC for 15 minutes. Drying: Dry sausages at 50ºC to 55ºC for 15 - 20 minutes. Smoking: Gradually increase the temperature from 55ºC to 60ºC and smoke for 25 - 30 minutes or until desired smoke intensity and golden brown colour is achieved; or according to smoker machine’s manual. Cooking: Steam cook sausages at 80ºC to 85ºC chamber temperature until a core temperature of 72ºC is reached. 9 After cooking, chill products briefly in cold water bath or shower products in cold water. Then chill or refrigerate product to 2ºC to 4ºC before packing for refrigerated sale.
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