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Fancy a typical Dutch meal, such as boerenkool met worst (kale with smoked sausage) or erwtensoep (pea soup), yet struggling to source traditional Dutch rookworst (smoked sausage)? Thanks to our simple recipe below, you can now rustle up authentic tasting rookworst easily at home!
The art of making Dutch smoked sausages
Making homemade rookworst might seem like a tall order at first, but once you’re familiar with the recipe, you need never be without your favourite Dutch sausages again! For best results use fresh meat from the butcher, rather than frozen or vacuum-packed meat, as these often leave unwelcome deposits of fat and don’t tend to bind as well. The following recipe makes one delicious rookworst – as it’s rather time consuming, we recommend making two smoked sausages at a time and freezing one for later.
Place the pork casings into a bowl of water immediately after purchase, and rinse thoroughly both inside and out. Next cut the shoulder pork and pork fat into chunks and grind in a meat grinder using the coarsest setting. Now stir in the nutmeg, salt and pepper, in addition to 2 tablespoons of cold water, and grind once more, this time using the finest setting. Fill the pork casings with the ground meat (preferably with the help of a special sausage stuffer), pack firmly and tie the ends together with a little kitchen twine. Pat the outside of the sausage dry using kitchen paper and then leave the sausage to hang in a dry place for two hours. Once dry, smoke the sausage for approximately 1 hour at 70C in a smoker, or alternatively suspend directly over a barbecue or fire. Finally, place the smoked sausage in boiling water and cook for 10 minutes. Your traditional Dutch rookworst is now ready for slicing!
Tip: Feeling lazy or short on time? Then buy authentic Dutch rookworst and rookworst-based meals from leading online Dutch supermarket, Holland at Home.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, which is specifically intended for Dutch emigrants.