Kitchen Dictionary: Rookworst

Rookworst (smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Rookworst is a traditional ingredient in stamppot. There are two types of rookworst: The most common form of rookworst is a vacuum packed cooked sausage. This sausage leaves the factory already cooked, and only needs to reheated in boiling water. Raw rookworst—also known as crafted, old-fashioned or butchers' rookworst—contains raw meats, and has to be prepared properly. Often this type of rookworst still uses natural bowel instead of bovine collagen. With the raw rookworst there is a distinction between coarse and fine variants.

Ethnicity: Dutch Ingredient

Season: available year-round