Traditionally made during the fall, this is now eaten when the Belgians get the hang of it. It can be found on menus as an appetizer or as hor d’ouvres with a drink. It is cut, fried in a pan, put on a spoon and decorated with fried apple cubes.
There’s more to the sausage than blood, although it actually does contain pig’s blood (sometimes cow’s blood). But also called some untreated fat, malt, spices and fillings, and there you have your black pudding. Although it is not a favorite with the youth, for the older generation it is a reminder of the past.
- Cook the meat in hot water (below boiling point) until semi-tender.
- Chop the onions finely and fry them in fat/oil over low heat until they are transparent.
- Soak the raisins in water and drain.
- Grind the lean meat through a ¼ inch (6 mm) plate.
- Cut the fat into 6 mm cubes. Mix everything together.
- Fill in 32 mm hog casings.
- Boil in hot water at 80°C (176°F) for 30 minutes. Cool in cold water, dry briefly and put in the refrigerator.
- The sausage is usually eaten with applesauce.