Its name is a bit misleading: you would suspect that this is the smoked brother of our traditional porksausage. But that isn’t the case: our ‘rookworst’ - as we call it in Dutch - is a made with ground meat, mixed with spices and salt, and smoked, to produce that typical smokey taste. The meat texture is much smoother than that of the original Pork Sausage, and this U-shaped delicacy has a beautiful light brown skin.
Serving suggestion: either use this sausage as the meaty part of any of our mashes, or make this special sandwich. Put the sausage in its packaging in a pan with hot, but not boiling, water for about 15 minutes. Remove the wrap, and cut in slices of about 1cm each. Spread a thin layer of mustard on a white hotdog roll, add the sausage slices, and cover the slices with a tablespoon of sauerkraut, and some raisins.
- Net weight: 220g.