Traditional Dutch Rookworst
Rookworst is a Dutch smoked sausage, traditionally served with stamppot or other hearty Dutch meals. This recipe focuses on properly heating and serving the sausage to bring out its rich, smoky flavor and tender texture. It's a simple yet satisfying addition to any winter meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 219 kcal
Mise en place
Ingredients
- 1 pcsDutch smoked pork sausage (rookworst), pre-cooked
- 4 cupwater
- 1 pcsbay leaf(optional)
- 0.5 tspblack pepper, whole(optional)
Equipment
medium saucepan · knife · cutting board
The method
Step by step
- 1
Fill a medium saucepan with water, ensuring there's enough to fully submerge the rookworst.
About 1 min
Cook’s note: Using a pot slightly larger than the sausage ensures even heating.
- 2
Add the bay leaf and whole black pepper to the water if using, to infuse a subtle aroma.
- 3
Bring the water to a gentle boil over medium-high heat.
About 5 min
Cook’s note: Avoid a rapid boil once the sausage is added, as it can split the casing.
- 4
Once boiling, carefully place the rookworst into the hot water.
Cook’s note: Do not pierce the casing before cooking, as this helps retain the sausage's juices and flavor.
- 5
Reduce the heat to low, cover the saucepan, and let the rookworst simmer gently for 15-20 minutes.
About 15 min
Cook’s note: The goal is to heat the sausage through without boiling it vigorously, which can make it tough.
- 6
Carefully remove the rookworst from the water and let it rest on a cutting board for a minute before slicing.
About 1 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender sausage.
- 7
Slice the rookworst into thick rounds and serve immediately alongside your favorite Dutch dish.
About 1 min
Per serving
Nutrition
- Calories
- 218.7kcal
- Protein
- 8.5g
- Carbs
- 1.2g
- Fat
- 19.8g
- Fibre
- 0.2g
- Sugar
- 0.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked rookworst in an airtight container in the refrigerator.
Reheat gently in a saucepan with a splash of water, or in the microwave until warmed through.