Worsten

Worsten is the Dutch term for sausages; in English, the plural worsten corresponds to a broad class of seasoned, ground-meat products traditionally encased in intestinal or synthetic casings. The singular form is worst, and the plural refers to multiple sausage varieties. Worsten are produced from minced pork, beef, or a mixture, often with fat, salt, and spice blends, and may include breadcrumbs or cereal binders in some types. They range from fresh to smoked or cured and can be cooked or eaten as is, depending on the preparation.

Rookworst is a particularly characteristic Dutch variety: a smoked sausage, typically made from beef or pork, with a fine texture and a distinct smoky flavor. It is usually sold pre-cooked and is a staple in dishes such as stamppot or served with mustard. Braadworst is a fresh pork or mixed-meat sausage intended for frying or grilling. Other varieties include liver sausages (leverworst) and blood sausages (bloedworst) in some regions. In Belgium, similar sausages are common, with regional names and fillings reflecting local traditions.

Production and regulation of worsten follow general European standards for processed meats, including labeling, fat content, and product category. Nutritionally, worsten are typically high in protein and fat and can be high in salt, so consumer choices vary by recipe and preparation. They are commonly served with bread, mustard, potatoes, or side vegetables and are an everyday element of Dutch and Belgian cuisines.