Ossenworst is a traditional Dutch raw beef sausage originating from Amsterdam. Its history dates back to the 17th century when the Netherlands traded extensively with the Baltic region. The sausage was initially prepared with imported Baltic beef, heavily seasoned with spices such as cloves, nutmeg, and pepper to enhance its flavor and preservation. Originally, ossenworst was cold-smoked, but modern versions are often made without smoking, relying on refrigeration for safety.
The texture of ossenworst is soft and almost spreadable, resembling steak tartare. Its flavor is mild yet spiced, with a distinct richness from the beef and the warm, aromatic notes of traditional Dutch seasonings. Because it is made from raw meat, high-quality beef is essential for its preparation. Nutritionally, ossenworst is relatively high in calories and fat, as it is made from finely ground beef with added fat. It provides a good source of protein but is not typically considered a diet-friendly food due to its calorie density and fat content. However, it is lower in fat compared to some other cured sausages.
Ossenworst is commonly served as part of a traditional Dutch sandwich on rye bread or a soft bun, often accompanied by mustard and pickles. It pairs well with raw onions, aged cheeses, and fresh greens. In modern cuisine, it is sometimes used as a topping for salads or served alongside bitterballen and Dutch beer for a classic snack platter.
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