Pierce the horse sausages and put them in boiling water for 10
minutes. Dry and fry briefly in a pan with some butter. Bake
sliced onion glassy in the same pan. Add crushed garlic, finely
chopped celery and simmer for a few minutes. Stir in tomato
paste, add the sausages and the bouquet garni. Pour water
until everything is covered.
Season with salt and pepper. Leave to simmer for 1 ½ hours
under half-closed lid. Allow to cool and put the pan in the
refrigerator overnight.
Degrease the pan and heat up the preparation on a low heat.
Bind the sauce, if desired. Serve with bread or a potato
preparation of your choice.
horse sausages in the manner of Lokeren
horse sausages
onions
garlic
celery
Many old regional dishes originated from poverty. So also
the horse sausages. The meat came from old worn horses
from farms, the port of Antwerp and coal mines. The
product was both cheap and nutritious.
taste and tradition
the fiery passion
Pierce the horse sausages and put them in
boiling water for 10 minutes. Dry and fry briefly
in a pan with some butter. Bake sliced onion
glassy in the same pan. Add crushed garlic,
finely chopped celery and simmer for a few
minutes. Stir in tomato paste, add the sausages
and the bouquet garni. Pour water until
everything is covered.
Season with salt and pepper. Leave to simmer
for 1 ½ hours under half-closed lid. Allow to
cool and put the pan in the refrigerator
overnight.
Degrease the pan and heat up the preparation
on a low heat. Bind the sauce, if desired. Serve
with bread or a potato preparation of your
choice.
horse sausages
onions
garlic
celery
Many old regional dishes originated from
poverty. So also the horse sausages. The
meat came from old worn horses from
farms, the port of Antwerp and coal mines.
The product was both cheap and
nutritious.
horse sausages
in the manner of
Lokeren
taste and tradition
taste and tradition
the fiery passion
