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Tempting rookworst recipes

Most people associate rookworst with traditional Dutch favourites, such as boerenkoolstamppot (kale mash) and erwtensoep (pea soup). But did you know that you can also rustle up a large number of other delicious dishes using this succulent smoked sausage from the Netherlands? Below are three tempting rookworst recipes for immediate inspiration!

Dutch rookworst recipes

Hollandse spaghetti Carbonara (spaghetti carbonara Dutch style)


1 Unox Gelderse smoked sausage
1 bunch of fresh chives (chopped)
3 eggs
125 grams of crème fraîche
150 grams of mature Dutch cheese (grated)
500 grams of Honig fibre rich spaghetti
150 grams diced bacon


First, separately cook the spaghetti and Dutch smoked sausage according to the instructions on their respective packaging. Meanwhile, crack open an egg, place into a mixing bowl along with two additional egg yolks, a little pepper, the crème fraîche, half of the chopped chives and around 2/3 of the grated cheese, and thoroughly stir. Once cooked, slice the smoked sausage and fry together with the bacon in a pan, until golden brown. As soon as the spaghetti is ‘al dente’, drain it and stir in the freshly prepared egg mixture. Now divide the spaghetti among four plates and top each with a generous amount of smoked sausage and bacon. Lastly sprinkle over the remaining chopped chives and grated cheese, and serve immediately.

Rookworstenbroodjes (Dutch smoked sausage rolls)


1 Unox extra lean smoked sausage
1 pack of filo pastry dough
5 tablespoons of butter
100 grams of mature Dutch cheese (grated)
1 tablespoon of thyme
A pinch of pepper


Preheat your oven to 200C. Meanwhile allow the filo pastry dough to thoroughly defrost. Once defrosted, cut the dough into 10 sheets of approx. 30 x 15 cm, brush one side of each with a little butter, and then fold them all in half to form square shaped slices. Next slice the Dutch smoked sausage in half (lengthwise) and cut into chunks of approx. 10 cm. Place the smoked sausage onto the dough and top with the grated cheese, thyme and freshly ground pepper. Now fold the dough, first lengthwise and then breadthwise to close it. Finally, place the smoked sausage rolls onto a baking tray (pre-lined with baking paper), and pop into the oven for around 20 minutes, or until golden brown.

Pizza met rookworst (pizza with Dutch smoked sausage)


1 Unox beef smoked sausage
1 pack of Koopmans pizza base mix
1 bottle of Bio+ passata
1 large tomato
1 clove of garlic
150 grams of mature Dutch cheese
1 tablespoon of Italian herbs
Salt and pepper


First, finely slice both the tomato and Dutch smoked sausage, and then crush the garlic. Prepare the pizza dough according to the instructions on the packaging, before rolling out onto your kitchen counter and then placing onto a baking tray (pre-lined with a little olive oil). Now pour half a bottle of passata into a mixing bowl and stir in the Italian herbs, crushed garlic and some salt and pepper to taste. Next cover the pizza base with your freshly prepared sauce and top with tomato slices and smoked sausage. Lastly, sprinkle with grated cheese, pop into the oven and bake until the base is a lovely golden brown. Serve with a crisp green salad, a splash of Italian dressing, and enjoy!

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.


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