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| rookworst - www.healthnote25.com |
Rookworst ("smoked sausage") is a type of Dutch sausage where beef is mixed with spices and salt and then put into a shell (originally made of intestine, but now commonly made of cow collagen). Rookworst is the traditional material in stamppot. Described like a Bologna-type sausage, it is common in Holland and also exported to England.
Contrary to its name, modern rookworst is rarely smoked. To achieve a distinctive flavour of smoke for products, aromatic smoke is added to the product along with spices. Glucono delta-lactone is added to lower the pH and increase the packaging time. Ancient rookworst was done fumigation over wood chips: can be identified from the final dryness level of sausage.
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