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Ossenworst
Ossenworst is a traditional smoked beef sausage from Amsterdam, known for its deep, rich flavor and slightly coarse texture. It's typically served cold as a starter or snack.
🧂 Ingredienser
- 1 kg Beef (chuck or brisket)(cut into 2-3 cm cubes)
- 200 g Beef fat(from brisket or flank, cut into 1 cm cubes)
- 20 g Salt
- 2.5 g Cure salt #1 (Prague Powder #1)
- 5 g Black pepper(coarsely ground)
- 2 g Nutmeg(freshly grated)
- 1 g Mace
- 2 g Coriander seeds(toasted and coarsely ground)
- 2 cloves Garlic(minced)
- 1 set Beef casings(rinsed and soaked)
- 1 cup Wood chips (hickory or applewood)(for smoking)
👨🍳 Fremgangsmåde
- 1
Grind the beef cubes coarsely through a 10mm plate, and the beef fat through a 6mm plate. Mix them together in a large bowl.
💡 Professionelle Tips: Keep the meat and fat cold during grinding. - 2
Add all the spices, salt, cure salt, and minced garlic to the meat mixture. Mix thoroughly by hand or with a stand mixer on low speed until the mixture becomes sticky and well-combined. This is crucial for binding.
⏱️ 5-7 minutes - 3
Chill the mixture in the refrigerator for at least 1 hour, or preferably overnight, to allow flavors to meld and the cure to work.
⏱️ 1 hour - overnight - 4
Stuff the mixture into the prepared beef casings, forming sausages of desired length. Twist to close and prick any air bubbles with a sterile needle.
💡 Professionelle Tips: Avoid overstuffing the casings. - 5
Preheat your smoker to 70-80°C (160-175°F). Add the wood chips and smoke the sausages for 2-3 hours, or until the internal temperature reaches 68°C (155°F).
⏱️ 2-3 hours💡 Professionelle Tips: Maintain a consistent smoking temperature. - 6
After smoking, you can optionally poach the sausages in water at 75°C (167°F) for 30-45 minutes to ensure they are fully cooked and to achieve a firmer texture. Alternatively, if the smoking temperature was high enough, they may be fully cooked.
⏱️ 30-45 minutes💡 Professionelle Tips: Do not let the water boil. - 7
Cool the ossenworst rapidly in an ice bath, then refrigerate for at least 24 hours before serving. This allows the flavors to fully develop and the texture to set.
⏱️ 24 hours
💡 Professionelle Tips
- ✓Using cure salt #1 is essential for color and preservation.
- ✓The quality of the beef and fat significantly impacts the final flavor.
- ✓Proper mixing until sticky is key to a good sausage texture.
- ✓Ossenworst is best served thinly sliced with mustard and rye bread.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Some recipes include a small amount of pork fat for a different texture.
- A pinch of ground cloves can be added for extra spice.