Meat · Sausages
Rookworst (Dutch smoked sausage)
Dutch cooked and smoked pork sausage in a horseshoe shape, warmed in hot water and served with stamppot and pea soup.
Also called: dutch smoked sausage, gelderse rookworst, unox sausage
Around the world: rookworst, Gelderse rookworst (nl)
A kind of pork sausage
Photo: Amin, via Wikimedia Commons (CC-BY-SA-4.0)
What it is
A smooth, finely ground pork sausage that is smoked and fully cooked, sold as a curved ring of about 250–300 g. It only needs warming through, traditionally in water kept just below the boil so the skin does not burst. Gelderse rookworst is the best-known regional style.
How it’s used
- Sliced on top of boerenkool, hutspot and other stamppot
- Simmered in erwtensoep (split-pea soup)
- Sliced into salads and sandwiches
Characteristics
- Taste
- Mild, smoky and savoury with a hint of nutmeg and pepper.
- Texture
- Fine, smooth and juicy with a snappy skin.
- Sold as
- smoked
- Cooking uses
- Commonly cooked, Suitable for boiling
- Common in
- Dutch
Storage
Refrigerated. Keep vacuum packs in the fridge until the use-by date; once opened, eat within 3 days.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 309 kcal
- Protein
- 11.98 g
- Carbohydrate
- 0.94 g
- Fat
- 28.23 g
- Fibre
- 0 g
- Sugars
- 0.94 g
USDA FoodData Central: Sausage, smoked link sausage, pork (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Kielbasa (smoked Polish sausage) — The nearest widely sold smoked sausage.
Related ingredients
Recipes with rookworst (dutch smoked sausage)
Boerenkool stamppot
Dutch · 40 min · 362 kcal
