Rookworst

Rookworst is a traditional smoked sausage from the Netherlands. It is typically made from pork, sometimes with beef or veal, and seasoned with a spice blend that commonly includes black pepper, nutmeg, mace, and cloves. The sausage is cured and then smoked, giving it a pale interior and a distinctive smoky aroma.

There are two main varieties: raw rookworst, which is uncooked and must be simmered in water or broth before serving, and pre-cooked rookworst, which is fully cooked and simply heated. Raw versions require careful cooking to avoid bursting the casings, while pre-cooked versions offer convenient, quick service.

Rookworst is a staple in Dutch cuisine and is traditionally paired with stamppot, a dish of mashed potatoes mixed with kale, sauerkraut, or endive, often with gravy. It is also used in soups and stews during colder months. In the Netherlands and in Flemish-speaking parts of Belgium, it is widely available in supermarkets and markets, with regional variations in size and spice blends. Some producers offer beef or veal variants to cater to dietary preferences.

History and production: smoked sausages have a long history in northern Europe, and rookworst developed as a standard Dutch product. Industrial production expanded during the 20th century, leading to a range of commercial rookworst products that vary in fat content, smoking method, and flavor profile.