Prick the sausages, bake in butter and let them brown nicely.
Cut the onions into half-moons, crush a few garlic cloves. Add
to the sausages and leave to simmer for a moment.
Sprinkle 2 tablespoons of flour over the horse sausages and
stir everything together. Pour the beer into the preparation,
until everything is covered with it. Add the bay leaves and the
bouquet garni to it. Season with black pepper, a pinch of
cumin and salt. Let simmer for about 25 minutes under a lid on
a low heat.
If necessary, bind the sauce and finish with tufts of chervil.
Serve with Belgian fries and a local beer.
horse sausages from Dendermonde
horse sausage
onions
garlic
laurel
bouquet garni
chervil
The people from Dendermonde prepare their horse
sausages in their own unique way. This distinguishes the
Dendermond horse sausages from preparations in other
cities such as Lokeren.
Prick the sausages, bake in butter and let them
brown nicely.
Cut the onions into half-moons, crush a few
garlic cloves. Add to the sausages and leave to
simmer for a moment.
Sprinkle 2 tablespoons of flour over the horse
sausages and stir everything together. Pour the
beer into the preparation, until everything is
covered with it. Add the bay leaves and the
bouquet garni to it. Season with black pepper, a
pinch of cumin and salt. Let simmer for about
25 minutes under a lid on a low heat.
If necessary, bind the sauce and finish with tufts
of chervil. Serve with Belgian fries and a local
beer.
horse sausage
onions
garlic
laurel
bouquet garni
chervil
The people from Dendermonde prepare
their horse sausages in their own unique
way. This distinguishes the Dendermond
horse sausages from preparations in
other cities such as Lokeren.
horse sausages
from Dendermonde
taste and tradition
