Rookworst | FoodieAtlas

Ingredients

1 lb (450 g) pork shoulder, finely ground
1/2 lb (225 g) pork fat, finely ground
1/4 cup ice water
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried marjoram
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
Sausage casings (natural hog casings), soaked in water and rinsed

Instructions

Prepare the Meat

Combine the ground pork shoulder and pork fat in a large mixing bowl. Mix well to combine.

Season the Mixture

Add the minced garlic, salt, black pepper, dried marjoram, ground cloves, paprika, and nutmeg to the meat mixture. Mix thoroughly to ensure even distribution of the seasonings.

Add Ice Water

Gradually add the ice water to the meat mixture while stirring. This helps to achieve a smooth and cohesive texture.

Prepare the Sausage Casings

Rinse the soaked sausage casings thoroughly under cold water, and then run water through them to remove any excess salt.

Stuff the Sausages

Fit a sausage stuffer with the sausage casing and carefully slide the casing onto the stuffer. Stuff the casing with the sausage mixture, being careful not to overfill. Twist the sausage into 6-8 inch links and tie the ends securely with kitchen twine.

Cook the Sausages

Preheat your grill, oven, or stovetop pan to medium heat. Cook the sausages for 20-25 minutes, turning occasionally, until they are browned and fully cooked. Alternatively, you can simmer the sausages in a pot of water at a gentle boil for about 30 minutes.

Serve

Allow the sausages to rest for a few minutes before slicing. Serve hot with mustard and a side of sauerkraut or your favorite vegetables.