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 fries and a local beer.

Horse sausages from Dendermonde  

horse sausage onions garlic laurel bouquet garni of herbs chervil
cumin brown table beer flour butter pepper from the mill salt
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.
Photo: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Horse sausages

from Dendermonde  

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 fries and a local beer.
horse sausage onions garlic laurel bouquet garni of herbs chervil
cumin brown table beer flour butter pepper from the mill salt
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.
Photo: Wikimedia
a recipe guide for the amateur chef Belgian Cuisine