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sausage") is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Rookworst is a traditional ingredient in stamppot. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to England.[1]
Contrary to what the name suggests, the modern rookworst is rarely smoked. To achieve the smoked flavor typical to the product, smoke aromatics are added to the product alongside the spices. The Dutch company HEMA allegedly used this method, denying the claim made by the Dutch consumer organisation De Consumentenbond.[2] Glucono delta-lactone is added to lower the pH and add to shelf life.[1] Old-fashioned rookworst is smoked over wood chips: it can be recognized by a dried-in drop at the end of the sausage.
There are two types of rookworst: