Rookworst

Rookworst ("smoked sausage") is a type of sausage in which ground meat is mixed with s and  and stuffed into a casing (originally made of, but these days usually made of bovine ). Rookworst is a traditional ingredient in. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to.



Contrary to what the name suggests, the modern rookworst is rarely smoked. To achieve the smoked flavor typical to the product, smoke aromatics are added to the product alongside the spices. The Dutch company HEMA allegedly used this method, denying the claim made by the Dutch consumer organisation De Consumentenbond. is added to lower the and add to shelf life. Old-fashioned rookworst is smoked over wood chips: it can be recognized by a dried-in drop at the end of the sausage.

There are two types of rookworst:
 * 1) The most common form of rookworst is a vacuum packed cooked sausage. This sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reheated in boiling water. This type of rookworst is also called Gelderse rookworst, i.e., rookworst from (or in the manner of).
 * 2) Raw rookworst &mdash; also known as crafted, old-fashioned or s' rookworst &mdash; contains raw meats, and has to be prepared properly. Often this type of rookworst still uses natural bowel instead of bovine collagen. This type needs to be cooked in barely simmering water before it can be safely eaten.