Dish

Rookworst

Rookworst is made by mixing ground pork with salt, pepper, and other spices. The mixture is then stuffed into a casing and smoked over wood chips. The result is a firm, smoky sausage with a distinctive flavor. Rookworst is often used as an ingredient in stews or soups, or served sliced as a snack or appetizer.

European cuisine› Western European cuisine› Dutch cuisine

Sausage

Origins and history

Rookworst originated in the Netherlands, where it is still a popular ingredient in traditional dishes. It is often used in stamppot, a Dutch dish made with mashed potatoes and vegetables.

Dietary considerations

Rookworst is not suitable for vegetarians or vegans. It may also contain gluten or other allergens, depending on the recipe.

Variations

There are many variations of rookworst, depending on the region and the recipe. Some versions are made with different spices or types of meat. Some are smoked over different types of wood chips, which can affect the flavor.

Presentation and garnishing

Rookworst can be presented sliced thinly on a platter, or arranged in a decorative pattern. It can be garnished with herbs or spices, or served with a dipping sauce.

Tips & Tricks

To get the best flavor from rookworst, it should be sliced thinly and served at room temperature.

Side-dishes

Rookworst is often used as an ingredient in stews or soups, such as erwtensoep (Dutch pea soup). It can also be served sliced as a snack or appetizer.