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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overstuffing the casings. - 5
Preheat your smoker to 70-80ยฐC (160-175ยฐF). Add the wood chips and smoke the sausages for 2-3 hours, or until the internal temperature reaches 68ยฐC (155ยฐF).
โฑ๏ธ 2-3 hours๐ก ์ ๋ฌธ๊ฐ ํ: Maintain a consistent smoking temperature. - 6
After smoking, you can optionally poach the sausages in water at 75ยฐC (167ยฐF) 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.
โฑ๏ธ 30-45 minutes๐ก ์ ๋ฌธ๊ฐ ํ: 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.
โฑ๏ธ 24 hours
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing cure salt #1 is essential for color and preservation.
- โThe quality of the beef and fat significantly impacts the final flavor.
- โProper mixing until sticky is key to a good sausage texture.
- โOssenworst is best served thinly sliced with mustard and rye bread.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a small amount of pork fat for a different texture.
- A pinch of ground cloves can be added for extra spice.