The Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] (listen); smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain.[1] the Rookworst is a traditional ingredient in the stamppot.
![]() Rookworst with stamppot of kale (boerenkool). | |
Place of origin | Netherlands |
---|---|
Region or state | Northwestern Europe |
Serving temperature | warm |
Main ingredients | Pork and spices |
Typical Dutch rookworst is made with pork,[2] but in recent years, turkey-based rookworst is available in most Dutch supermarkets. Rookworst was traditionally smoked over smouldering woodchips. Today, most commercially available rookworst is not smoked, but has smoke aromatics added to give the characteristic flavour.[3] Glucono delta-lactone is added to lower the pH and add to shelf life.[1]
There are two types of rookworst:
A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C.[6]
Sausage | |||||
---|---|---|---|---|---|
Overview |
| ||||
Fresh sausage | |||||
Dry sausage |
| ||||
Smoked sausage | |||||
Cooked sausage |
| ||||
Cooked smoked sausage | |||||
Precooked sausage |
| ||||
Related articles |
| ||||
|