Traditionally, this kind of sausage is made by using butcher shop leftovers, which are mixed herbs, spices and salt. Subsequently, the ‘rookworst’ is dried and then smoked, which gives the product its name (which translates as 'smoked sausage'). Through the years, various recipes have been developed, but because they all have something in common with the recognizable taste of the traditional smoked sausage, they are placed in this category. One thing most sausages in this product category have in common is that they are served hot. They are eaten in a variety of settings: at parties, as a cocktail snack, during lunch or at dinner.