Smoked sausage

rookworst / Räucherwurst / linguiça calabresa

Flavor and role

A thick pork sausage that is cooked and smoked, ready to eat once heated through. It adds smoky, salty flavour to broths and potatoes.

Typical dishes and uses

Stamppot, feijoada, jambalaya, budae jjigae (Korean army stew), bean stews

Substitutes

Use the same weight of kielbasa, frankfurters or chorizo.

Storage

Unopened in the fridge until the use-by date. Opened 5–7 days in the fridge, 1–2 months frozen.

Main countries

Netherlands · Germany · Brazil

Used in this book

Feijoada (Black Bean and Pork Stew)Boerenkool Stamppot (Kale Stamppot)Bigos (Polish Hunter's Stew)Budae-jjigae (Korean Army Base Stew)JambalayaOld-Polish Three-Meat Bigos with PorciniBigos Reuben Melt with Russian DressingBigos Breakfast Hash with Crispy Potatoes and EggsBudae Jeongol with Brisket Broth and Aged Chilli PasteBudae-jjigae Rosé PenneBudae Fried Rice Cheese GratinGochujang Cheese Fondue with Rice Cakes, Sausages and Sweet Potato (Korean x Swiss)Feijoada Completa with Garlic Kale and FarofaFeijoada Croquettes with Kale and BaconCajun Brown Jambalaya with Shrimp-Shell StockKimchi Jambalaya with a Jammy Fried EggJambalaya Arancini with Cajun RémouladeBrown Butter Stamppot with Onion GravyCheesy Stamppot Croquette Cakes

Updated 2026-10-10