How to Make Smoked Sausage at Home – Dutch Hema & UNOX Style - Authentic Flavor from Wood Chips скачать в хорошем качестве

How to Make Smoked Sausage at Home – Dutch Hema & UNOX Style - Authentic Flavor from Wood Chips

In this video, I’ll show you how to make delicious smoked sausages from scratch, using real wood chips for that authentic, smoky flavor—no artificial smoke flavoring needed! If you love the famous Dutch Hema smoked sausage or the tasty UNOX smoked sausage, you’ll be thrilled to learn how to create your own at home. Homemade smoked sausages are packed with flavor and rival the quality of those made by certified butchers or artisanal sausage makers. Whether you're a fan of traditional Dutch cuisine or just looking for a fun DIY food project, this guide will take your sausage-making skills to the next level. 👉 Watch now to discover the secrets to making the perfect smoked sausage at home. Don’t forget to like, comment, and subscribe for more DIY recipes and tips! Ingredients to make your own smoked sausage. For 5 smoked sausages of about 200 grams and 40 centimeters 1.5 pork intestines 32/34 450 grams of chopped bacon from chin and cheek 450 grams of pork neck and shoulder 1.5 grams of ground mace 100 ml crushed ice 2 grams of dextrose 5 grams ascorbic acid 15 grams of coloring salt 5 grams of phosphate Sharp meat knife Food processor Mincer Sausage rope Sausage stuffing machine Smoker Wood chips Instead of the above spices, you can also use ready-made smoked sausage seasoning. https://www.bitterballen.net Music I use: https://www.bensound.com License code: YJJX5FLHRUHDQOKN Rookworst is a traditional Dutch sausage that is typically made from ground pork or a mixture of pork and beef. The name "rookworst" translates to "smoked sausage" in English, and it is called so because it is traditionally smoked over wood chips, which gives it a distinctive smoky flavor. Rookworst is often seasoned with spices like nutmeg, cloves, and white pepper, giving it a savory and slightly spicy taste. It's a popular ingredient in Dutch cuisine and is often used in dishes like stamppot (a traditional Dutch dish of mashed potatoes mixed with vegetables) or served alongside mashed potatoes and vegetables.