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. Originally the casing used was a natural intestine, but these days the casing is usually made of bovine collagen. Rookworst is a traditional ingredient in stamppot.

Contrary to what the name suggests, the modern rookworst is rarely smoked. To achieve the smoked flavour typical to the product, smoke aromatics are added to the product alongside the spices. The genuine, old-fashioned rookworst is smoked over wood chips: it can be recognised by a dried-in drop at the end of the sausage.

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.