Rookworst Platter
Authentic Gelderse smoked sausage (rookworst) gently poached in fragrant water, cut on the bias into succulent juicy rounds, and served with pungent Zaanse mustard and sweet pickles.
Ingredients
- • 1 whole traditional Gelderse smoked sausage (rookworst, approx. 275g)
- • 1 bay leaf
- • 4 black peppercorns
- • 3 tbsp Zaanse wholegrain mustard
- • 100g sliced Dutch pickled gherkins
- • Crisp salted Dutch cocktail biscuits or toast rounds
Preparation Steps
Fill a saucepan with water, add the bay leaf and black peppercorns, and bring to a simmer. Submerge the rookworst in the hot water. Turn the heat down to low so the water barely quivers (do not boil, or the skin will burst) and poach gently for 15 minutes.
Remove the sausage from the water with tongs and let it rest on a cutting board for 2 minutes. Slice diagonally into 1cm thick juicy rounds.
Spoon the pungent Zaanse mustard into a small bowl and arrange the sliced gherkins alongside.
Fan the warm, smoky sausage slices out across a heated wooden platter, serve with cocktail picks, and enjoy alongside cold Dutch lager.