📝 About This Recipe
Tracing its roots back to the 17th century in Amsterdam, Ossenworst is a quintessential Dutch delicacy traditionally made from lean beef and aromatic spices. This raw, lightly smoked sausage is prized for its incredibly soft, melt-in-the-mouth texture and a warm flavor profile dominated by nutmeg and cloves. It represents the pinnacle of Dutch 'borrel' culture, offering a sophisticated and savory experience that bridges the gap between a tartare and a cured salami.
🥗 Ingredients
The Meat Base
- 1000 grams Lean Beef Chuck or Top Round (high quality, extremely fresh, trimmed of all silver skin)
- 100 grams Beef Fat (Suet) (chilled and finely diced)
The Cure and Spices
- 18 grams Fine Sea Salt
- 2.5 grams Pink Curing Salt #1 (essential for safety and color preservation)
- 3 grams White Pepper (freshly ground)
- 2 grams Ground Nutmeg (freshly grated is best)
- 1 gram Ground Mace
- 0.5 gram Ground Cloves (a small pinch)
- 0.5 gram Ground Ginger
- 2 grams Dextrose or Sugar (to balance the salt)
Casings and Smoking
- 1.5 meters Beef Middles or Large Hog Casings (rinsed and soaked in lukewarm water)
- 2 cups Oak or Beech Wood Chips (for cold smoking)
👨🍳 Instructions
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1
Begin by chilling your beef and fat in the freezer for about 30-45 minutes until they are firm but not frozen solid; this ensures a clean cut rather than smashing the proteins.
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2
Cut the beef into 1-inch cubes and the fat into smaller half-inch pieces, removing any remaining connective tissue.
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3
Using a meat grinder fitted with a fine plate (3mm or 4.5mm), grind the beef and fat together into a chilled stainless steel bowl.
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4
In a small ramekin, thoroughly mix the sea salt, curing salt, white pepper, nutmeg, mace, cloves, ginger, and dextrose.
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5
Sprinkle the spice mix evenly over the ground meat. Using cold hands or a stand mixer with a paddle attachment on low speed, mix for 2-3 minutes until the meat becomes slightly tacky/sticky.
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6
Prepare your casings by running lukewarm water through them to check for leaks and remove excess salt.
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7
Fit your sausage stuffer with the appropriate nozzle and slide the casing onto the tube, leaving a few inches hanging off the end.
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8
Stuff the meat mixture into the casings slowly, ensuring there are no air pockets. Ossenworst should be thick, roughly 5-6 cm in diameter.
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9
Tie off the ends with butcher's twine, forming individual logs about 20-25 cm in length.
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10
Prick any visible air bubbles with a sterile sausage pricker or needle to prevent spoilage and ensure even curing.
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11
Hang the sausages in a cool, draft-free place (around 12-15°C) for 2 hours to allow the surface to dry completely; the surface must be dry for the smoke to adhere properly.
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12
Cold smoke the sausages at a temperature strictly below 25°C (77°F) for 1 to 2 hours using oak or beech wood. You want a light, delicate smoke flavor, not a heavy char.
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13
After smoking, transfer the sausages to the refrigerator. Let them rest and 'ripen' for at least 12 hours before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use the freshest, highest-quality beef from a trusted butcher since the meat is consumed raw. Keep everything—the meat, the grinder parts, and the bowl—ice cold throughout the process to prevent the fat from melting. If you don't have a cold smoker, you can use a 'smoke generator' or 'smoke tube' in a standard grill (turned off). Do not skip the curing salt; it is vital for preventing botulism in raw sausages and gives the meat its characteristic pink hue. Ensure the casing is stuffed firmly but not so tight that it bursts during the tying process.
🍽️ Serving Suggestions
Serve thick slices on a piece of dark rye bread with a dollop of sharp Dutch mustard. Pair with a glass of chilled Jenever (Dutch gin) or a malty Belgian Dubbel beer. Garnish with pickled silver skin onions and crunchy cornichons to cut through the richness. Top with a few rings of raw white onion and a crack of extra white pepper for an authentic Amsterdam pub experience. Arrange on a wooden board alongside aged Gouda cheese for a classic Dutch 'Borrelplank'.