In addition to Worcestershire sauce, cheese, and oysters, what else is in Oysters Kirkpatrick?
Worcestershire sauce Worcestershire sauce ( ), (Merriam-Webster: \ˈwu̇s-tə(r)-ˌshir-, -shər- "also" -ˌshī(-ə)r-\ ), frequently shortened to Worcester sauce ( ) , is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret.
Rookworst Rookworst (] ; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Rookworst is a traditional ingredient in stamppot. Described as a Bologna-type sausage, it is common in the Netherlands and is also exported to Great Britain. Typical Dutch rookworst is made with pork, but in recent years, turkey based rookworst is available in most Dutch supermarkets.