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Rookworst
Smoked pork sausage
Rookworst: Dutch smoked pork sausage, warmed and sliced with mustard
Rookworst, the horseshoe-shaped smoked pork sausage of the Netherlands, is sliced into thick warm coins for borrel boards in winter and served on cocktail sticks at Friday drinks and football nights, always with a pot of strong yellow mustard. It is also the sausage laid on top of stamppot. Rookworst is sold ready-cooked, so it only needs heating through gently. The common mistake is boiling it, which splits the skin and lets the juices escape. Chef's tip: warm it in water that is just steaming, then serve it within minutes so the slices stay juicy.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 smoked pork sausage (rookworst)about 275 g, ready-cooked
- 8 small gherkins (optional)optional
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Method
0/2 doneStep 1: Put 1 smoked pork sausage (rookworst) in a pan of hot water, cover and keep the water just below a simmer, with no bubbles, for 15–20 minutes until piping hot all the way through (160°F in the centre).
18 minStep 2: Lift out, slice into 1.5 cm coins and push a cocktail stick into each. Serve warm with 4 tbsp strong Dutch or Dijon-style mustard and 8 small gherkins.
2 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 12 g
- Carbs
- 2 g
- Fat
- 25 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rookworst take?
- About 22 minutes in total: 2 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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