Meat
Rookworst (smoked sausage)
Rookworst is a thick Dutch smoked sausage with a pronounced smoky flavour and a firm texture. Traditionally poached and served with mashed potatoes and cabbage, it's a staple of winter dinners.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Peel the potatoes, cut them into large chunks and boil them for 20 minutes in salted water.
- Meanwhile, shred the cabbage and cook it for 15 minutes in simmering water or steam it.
- Prick the rookworsts with a fork and poach them for 15 minutes in barely simmering water, without boiling.
- Drain the potatoes and mash them with the butter, hot milk, nutmeg, salt and pepper.
- Drain the cabbage and mix it into the mash, or serve it on the side.
- Cut the sausages into pieces and arrange them over the mash and cabbage.
Variations and tips
Hutspot twist. Add cooked carrots mashed with the potatoes to make a carrot and onion hutspot.
More ideas
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Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Netherlands
Original Ecomely recipe.