How to pronounce Rookworst

In the International Phonetic Alphabet it is /ˈroːkʋɔrst/. In plain English letters that is ROHK-vorst, with the stress on the syllable in capitals. The recording above is by Marcel coenders, a native speaker, shared on Wikimedia Commons.

What is Rookworst?

Rookworst is a main dish of the Netherlands. Where it comes from: Gelderland. People usually eat it at lunch or dinner and as a snack. Its main ingredients are pork. It tastes smoky and savory.

Where Rookworst comes from

Rookworst is one of 30 signature dishes of the Netherlands on this map.

• Arnhemse meisjes · Dessert · Gelderland

  Arnhemse meisjes, "Arnhem girls", are oval, crisp biscuits made from a yeast dough and baked hard under a generous coating of sugar.

• Stroopwafel · Dessert · Gouda

  A stroopwafel is two thin, crisp waffles pressed together with a layer of warm caramel syrup, the stroop.

• Hollandse Nieuwe Hollandse nieuwe haring · Street food · North Sea coast

  Hollandse Nieuwe is the first herring of the season, caught in the North Sea in late spring when the fish are fat before spawning.

• Stamppot · Main dish · Holland

  Stamppot means "mash pot": potatoes boiled and mashed together with one or more vegetables, such as kale (boerenkool), sauerkraut (zuurkool), endive or carrots and onions (hutspot).

• Groninger koek · Dessert · Groningen

  Groninger koek, in the local dialect Grunneger kouk, is a spiced loaf cake from the province of Groningen in the far north-east of the Netherlands.

• Frisian sugar bread Fries suikerbrood · Bread & pastry · Friesland

  Fries suikerbrood, Frisian sugar bread, is a white yeast loaf baked with large lumps of sugar mixed into the dough, up to forty per cent pearl or nib sugar, together with cinnamon and sometimes ginger syrup.

Food of the Netherlands

Dishes like Rookworst in other countries

Same type of dish and similar main ingredients as Rookworst:

• Kohl und Pinkel · Main dish · Oldenburg (Lower Saxony), Germany

  Kohl und Pinkel is the winter dish of north-west Germany: long-cooked kale served with Pinkel, a smoked, coarse grain sausage, and potatoes.

• Ardennes ham jambon d'Ardenne · Main dish · Luxembourg, Belgium

  Jambon d'Ardenne is a cured ham from the Belgian province of Luxembourg, in the forested Ardennes, and from some neighbouring districts of Liège and Namur provinces.

• Æbleflæsk · Main dish · Funen, Denmark

  Æbleflæsk, 'apple pork', is an old Danish dish of apples and streaky pork, sometimes smoked, with onion.

• Saucisse de Morteau · Main dish · Morteau, France

  Saucisse de Morteau is a smoked pork sausage from the Franche-Comté mountains, named after the town of Morteau in the Doubs, near the Swiss border.