In Dutch cuisine, there is one type of sausage that everyone knows: the typical Dutch ‘Rookworst’, which literally translate to ‘smoked sausage’. But what really makes a smoked sausage a true ‘Rookworst’, and how can you make it yourself?

Dry-cured sausages are a culinary delight that can be enjoyed in various dishes or as a flavorful snack. This ancient preservation technique involves using salt, spices, fermentation and time to create delicious, shelf-stable sausages bursting with intense flavors.