Minced horse sausage stew with shallot and dark beer.
In the Belgian city of Dendermonde (Opens in new tab) preparing 'paardenworsten' is a culinary tradition. The subtle flavors of this authentic dish are enhanced by using shallots. The dark beer and gingerbread add a rich, slightly sweet note that perfectly complements the robust taste of the horse meat.
This recipe in Dutch: paardenworsten.be (Opens in new tab) .
Ingredients for 4 people.
Peel the shallots and chop them into slices. Peel and crush the garlic cloves.
Separate the horse sausages and season them with freshly ground pepper and a pinch of salt. Do not pierce the sausages to keep the meat juicy and the sauce light.
Heat a frying pan over medium heat and melt a knob of butter in it. At the same time, place a large casserole on low heat and melt another knob of butter in it.
Sear (a portion) of the horse sausages on both sides in the frying pan until nicely browned. Keep the heat moderate to avoid bursting the sausages. Transfer the browned sausages to the casserole, keeping the pan drippings in the frying pan.
Sauté (a portion) of the shallots and garlic in the frying pan, stirring to loosen the drippings from the meat. Add the sautéed shallots to the casserole.
Repeat this step until all the sausages, shallots, and garlic are in the casserole.
Sprinkle the flour over the sausages in the casserole, stir everything together, and let it cook briefly.
Lower the heat of the frying pan and deglaze the drippings with a little water. Then, pour in the dark beer, being careful not to let the sugars burn, which could create a bitter taste. Increase the heat to warm the beer. Once it is almost boiling, pour it into the casserole until everything is submerged. You won't need the frying pan anymore.
Tie the bay leaves, parsley stems, and thyme sprigs together with kitchen twine and add this herb bundle to the casserole.
Spread mustard on the slices of gingerbread and place them in the casserole as well.
Let the horse sausages simmer gently for one and a half to two hours with the lid on. Taste and adjust the seasoning with pepper and a pinch of salt if needed.
Allow the stew to cool in a cool place and remove the herb bundle.
The next day, skim off any congealed fat and slowly reheat the sausages over low heat.
Serve the sausages with Belgian fries, fresh mayonnaise, a crisp salad, and a local beer from Dendermonde.