Rookworst Giveaway + recipe for Banketstaaf

So, it's time for another giveaway! Nothing to big, but it is typically Dutch: Rookworst!!! (source: wikipedia)

Rookworst ("smoked sausage") is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Rookworst is a traditional ingredient in stamppot.

Contrary to what the name suggest, the modern rookworst is rarely smoked. To achieve the smoked flavour typical to the product, smoke aromatics are added to the product alongside the spices. The genuine old-fashioned rookworst is smoked over woodchips.

There are two types of rookworst:

1. Raw rookworst, which contains raw meats and has to be prepared properly. With the raw rookworst there is a distinction between coarse and fine variants
2. The most common form of rookworst is a vacuum packed cooked sausage. This sausage leaves the factory already cooked and only needs to be reheated in boiling water. This comes in three variations: Gelderse rookworst (porc), rookworst light (porc) and runderrookworst (beef).
   
   

I'm going to give away one of the nr.2 rookworst (250/275 gram) of choice: Gelderse rookworst, rookworst light or runderrookworst. All you have to do to to have a chance to taste this dutch meat is...... Tell me what cookie I should definetely bake for my 12 Days of Christmas Cookies, tell me in a comment under this post about rookworst and banketstaaf or just tell me what you think of the rookworst and banketstaaf! Deadline for this giveaway is November 30th, on this day I will pick a winner and I'll post about the winner on December 1st. This giveaway is open to all international contestants!

Now on to Banketstaaf: the banketstaaf is a traditional Dutch pastry made of almond paste (amandelspijs) and puff pastry usually served at Sinterklaas and Christmas. This time I used storebought amandelspijs, but you can find a recipe to make almond paste here.

Banketstaaf

360 gram puff pastry
300 gram amandelspijs (almond pastry)
1 lemon, zested
2 egg yolks
apricot jam or orange marmalade

Preheat the oven at approxiamately 392 degrees Fahrenheit (200 degrees Celsius)

Defrost the puff pastry, I used 8 pieces of 45 grams

Mix the almond paste with the lemon zest and one egg yolk.

Stack the puff pastry

Roll out the puff pastry into a rectangular shape


Take the almond paste,


wet your hands and shape it into a log

Put the almond paste on the puff pastry and wrap the pastry around the paste

Tuck in the ends and apply some pressure so they will stay in place

Brush the banketstaaf with the second egg yolk and bake for 45 minutes.

When the banketstaaf is almost done, warm some apricot jam (for a sweet layer) or orange marmelade (for a bit more bittersweet layer) in a pan.

Take the banketstaaf out of the oven and brush the warm jam/marmalade on top of the banketstaaf. Let it cool down and cut it into pieces.