When the weather starts to get colder and the days shorter, there is one Dutch product, one delectable indulgence, that constantly preoccupies me. It may well be one of the few things I love about autumn and winter, and it is as much an iconic part of the country’s culinary fiber as stroopwafels (syrup-filled wafers), raw herring or chips with mayonnaise. Only it’s that much better, if you ask me.
I am, of course, referring to Dutch rookworst. The thick, juicy and delicately spiced sausage always manages to tempt me and occasionally makes me forget any kind of dietary restraint.
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