The Rookworst (Dutch pronunciation: [ˈroːkʋɔrst](listen); smoked sausage) is a type of Dutchsausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain.[1] the Rookworst is a traditional ingredient in the stamppot.
Typical Dutch rookworst is made with pork,[2] but in recent years, turkey-based rookworst is available in most Dutch supermarkets. Rookworst was traditionally smoked over smouldering woodchips. Today, most commercially available rookworst is not smoked, but has smoke aromatics added to give the characteristic flavour.[3]Glucono delta-lactone is added to lower the pH and add to shelf life.[1]
There are two types of rookworst:
The most common form of rookworst is a cooked sausage, sold in a vacuum pack. As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reheated. This type of rookworst is also called Gelderse rookworst, i.e., rookworst from (or in the manner of) Gelderland.[4]
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 intestine for the casing instead of bovine collagen. As the meat is raw, this type needs to be cooked before it can be safely eaten. A common method is to simmer the rookworst.[5]
A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon. The mixture is salted and saltpeter, sugar and nutmeg are added before the meat is forced into pig intestines. The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C.[6]
^ abLeistner (1987). "Shelf-Stable Products: SSP and IMF based on Meat". In Larry R. Beuchat, Lous B. Rockland (ed.). Water activity: theory and applications to food: [proceedings of the tenth basic symposium held in Dallas, Texas, June 13–14]. CRC. pp. 304–28. ISBN978-0-8247-7759-3.
^Witt, Robbert de (9 December 2006). . Elsevier (in Dutch). Archived from the original on 3 November 2014. Retrieved 22 October 2014.
^Tucker, Heather. "Dutch Delights:Rookworst". cloggiecentral.com. Retrieved 22 October 2014.
^Rahman, Shafiur (2007). Handbook of food preservation. CRC. pp. 876, 880. ISBN978-1-57444-606-7.
^Blommestein, Irene van; Annelène van Eijndhoven; José van Mil (2002). Kook ook. Immerc. p. 387. ISBN978-90-6611-287-2.
rookworst, dutch, pronunciation, ˈroːkʋɔrst, listen, smoked, sausage, type, dutch, sausage, which, ground, meat, mixed, with, spices, salt, stuffed, into, casing, originally, made, intestine, these, days, usually, made, bovine, collagen, described, bologna, ty. The Rookworst Dutch pronunciation ˈroːkʋɔrst listen smoked sausage is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing originally made of intestine but these days usually made of bovine collagen Described as a Bologna type sausage it is common in the Netherlands and is also exported to Great Britain 1 the Rookworst is a traditional ingredient in the stamppot RookworstRookworst with stamppot of kale boerenkool Place of originNetherlandsRegion or stateNorthwestern EuropeServing temperaturewarmMain ingredientsPork and spices Media RookworstTypical Dutch rookworst is made with pork 2 but in recent years turkey based rookworst is available in most Dutch supermarkets Rookworst was traditionally smoked over smouldering woodchips Today most commercially available rookworst is not smoked but has smoke aromatics added to give the characteristic flavour 3 Glucono delta lactone is added to lower the pH and add to shelf life 1 There are two types of rookworst The most common form of rookworst is a cooked sausage sold in a vacuum pack As this sausage leaves the factory already cooked it is shelf stable for weeks and only needs to be reheated This type of rookworst is also called Gelderse rookworst i e rookworst from or in the manner of Gelderland 4 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 intestine for the casing instead of bovine collagen As the meat is raw this type needs to be cooked before it can be safely eaten A common method is to simmer the rookworst 5 A recipe from a Dutch cookbook of 1940 gives the proportions of ground meat as 4 parts of pork to 3 parts of veal and 3 parts of bacon The mixture is salted and saltpeter sugar and nutmeg are added before the meat is forced into pig intestines The sausages are air dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C 6 See also Edit Food portalList of smoked foodsReferences Edit a b Leistner 1987 Shelf Stable Products SSP and IMF based on Meat In Larry R Beuchat Lous B Rockland ed Water activity theory and applications to food proceedings of the tenth basic symposium held in Dallas Texas June 13 14 CRC pp 304 28 ISBN 978 0 8247 7759 3 Witt Robbert de 9 December 2006 Geen rookworst voor Nederlanders in Indonesie Elsevier in Dutch Archived from the original on 3 November 2014 Retrieved 22 October 2014 Tucker Heather Dutch Delights Rookworst cloggiecentral com Retrieved 22 October 2014 Rahman Shafiur 2007 Handbook of food preservation CRC pp 876 880 ISBN 978 1 57444 606 7 Blommestein Irene van Annelene van Eijndhoven Jose van Mil 2002 Kook ook Immerc p 387 ISBN 978 90 6611 287 2 McG Dan Dutch Rookworst Recipe sausagemaking org Franco Retrieved 22 October 2014 External links Edit Media related to Rookworst at Wikimedia Commons This sausage related article is a stub You can help Wikipedia by expanding it vte This Dutch cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Rookworst amp oldid 1088247259, wikipedia, wiki, book, books, library,
