Stewed smoked sausage

Ingredients

• 1 tbspsambal oelek
• 100 mlketjap manis
• 1smoked sausage (rookworst)
• 2 tbspcrispy fried onions

Instructions

1. 1

   Warm the sauce

   Heat the ketjap manis and sambal oelek together in a small saucepan.

2. 2

   Heat the sausage

   Add the smoked sausage to the sauce and warm over a low heat for 10 minutes, turning it halfway through.

3. 3

   Add the onions

   Sprinkle the crispy fried onions over the sausage before serving.

What is stewed smoked sausage?

Rookworst is a Dutch smoked sausage commonly served with stamppot, a hearty mash of potatoes and vegetables. Here it is gently warmed in ketjap manis, a sweet Indonesian-style soy sauce, with sambal adding heat.

The short, gentle cooking keeps the sausage juicy, while fried onions bring a crisp finish and a little extra savoury bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 15g protein, 19g carbs, 32g fat.

The smoked sausage is the main source of protein and fat, while the ketjap manis contributes most of the carbohydrates. Serve it with a generous portion of vegetable-rich stamppot or greens to balance the plate.

The sauce’s sweet heat

Ketjap manis: Its sweetness forms the base of the sauce and coats the sausage as it warms.

Sambal oelek: Stir it into the sauce before adding the sausage so the chilli is distributed evenly.

Warm it gently

Low heat: The sausage only needs to warm through for 10 minutes, rather than cook at a vigorous boil. Keep the sauce at a gentle simmer to avoid scorching its sugary base.

Turn halfway: This helps warm the sausage evenly and lets both sides pick up some of the sauce.

Finish for contrast

Fried onions: Add these at the end so they keep their crisp texture rather than softening in the sauce.

Serve the sausage with stamppot, spooning over a little sauce for sweetness and heat alongside the creamy mash.

Make it a meal

Potatoes and vegetables: Serve with a portion of stamppot for a filling plate that balances the sausage and sauce.

Extra vegetables: A side of greens, such as cooked kale or green beans, adds freshness and colour.

Recipe notes & tips

• Use a small saucepan so the sausage sits mostly surrounded by the sauce.
• Keep the heat low once the sausage is in the pan.
• Turn the sausage carefully halfway through warming.
• Taste the sauce before serving and add more sambal only if you want extra heat.
• Scatter the fried onions over the sausage just before it reaches the table.

Variations

• More chilli: Stir in a little extra sambal oelek for a hotter sauce.
• Milder sauce: Reduce the sambal oelek to suit your taste.
• Extra crunch: Add more crispy fried onions at the end.
• Serve with mash: Pair the sausage and sauce with potato mash if you are not making stamppot.
• Add greens: Serve alongside cooked kale or green beans for a vegetable side.

Common mistakes to avoid

• Boiling the sauce hard: The sweet sauce can catch on the pan; keep it at a gentle simmer.
• Cooking for too long: The sausage only needs 10 minutes to warm through; take it off the heat when ready.
• Skipping the turn: Turn the sausage halfway through so it warms more evenly.
• Adding onions too early: They lose their crispness in the sauce; sprinkle them on just before serving.
• Using too much sambal: Start with the stated amount and taste the sauce before adding extra.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions