This smoked beef sausage originates in Amsterdam, Netherlands. Originally made of ox meat, the dish dates to the 1600s when the country imported large numbers of oxen from Germany and Denmark. While factory-made ossenworst is available today, the traditional preparation is so rare that it has been listed as an endangered heritage food. Ossenworst is made with very fresh, very high quality lean beef. Authentic ossenworst is smoked at a low temperature over chips of oak or beech wood. The sausage is usually eaten with Dutch mustard and pickled sides and also is eaten as a sandwich filling.
Recipe Servings: 12
Prep Time
15 minutes
+ 264 hours resting
+ 264 hours resting
Cook Time
24 hours
Total Time
288 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Mix beef with salt, cure #2, and sugar and pack tightly in a container, covering the meat with a clean cloth to prevent discoloration of the top layer of meat.
- Chill in refrigerator for 10 days.
- Grind the meat through ⅜-inch plate.
- Mix the ground meat with pepper, nutmeg, mace, and cloves.
- Stuff into beef casings
- Chill in the refrigerator for 24 hours.
- Cold smoke at 64ºF for 24 hours. Use oak or beech wood.
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