Rookworst

Rookworst is a cherished Dutch sausage crafted by blending ground meat with spices and salt, then stuffing the mixture into a casing. It is a staple in traditional Dutch dishes like stamppot and enjoys widespread popularity throughout the Netherlands, with some varieties even reaching Great Britain. Historically, rookworst was smoked over woodchips, but now many versions achieve their smoky flavor through added smoke aromatics. To help extend its shelf life, glucono delta-lactone is often used to lower the pH.

There are two main types of rookworst: cooked and raw. Cooked rookworst comes vacuum-packed and only needs reheating before it is ready to eat. Conversely, raw rookworst contains uncooked meat and must be fully cooked before consumption. This version sometimes uses natural intestine casings instead of collagen ones.

Historical recipes often called for a mix of pork, veal, and bacon, seasoned with salt, saltpeter, sugar, and nutmeg. This mixture was then stuffed into pig intestines and air-dried.

Rookworst is a versatile and flavorful sausage that has evolved over time to suit diverse tastes and modern production techniques.