Traditional Dutch Rookworst (Smoked Sausage)

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 6

Stay focused. Keep the screen awake while cooking.

Keep meat, fat, grinder, and bowl below 4°C throughout preparation.

Ingredients quick view

800 g well-chilled pork shoulder

200 g well-chilled pork back fat

18 g salt

Curing salt measured exactly according to its manufacturer

1 tsp white pepper

1/2 tsp nutmeg

1/2 tsp ground coriander

100 ml ice water

Natural hog casings

Curing salt must be weighed and used exactly as labeled.

Maintain strict cold-chain hygiene.

Commercial rookworst is the safest substitute when controlled smoking equipment is unavailable.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.