Boudins / Sausages
The trio blood sausages consist of 2 curry sausages, 2 smoked pepper sausages and 2 leek and garlic sausages. These sausages are easy to prepare
Merguez are made with pieces of lamb and pork and are slightly spicy. The cooking time of these merguez is +/- 6 minutes. Each merguez weighs +/- 70 gr.
Country sausages are produced with pork from Belgian origin. Each package weighs 390 grams and must be cooked to heart before being consumed
The white pudding is produced from 64% pork of Belgian origin and a selection of aromatic plants ... Each package contains 3 rods of 180 gr.
The cervelas is produced from an authentic Walloon recipe and is lightly smoked. The cervelas is consumed hot or cold in Belgian chip shops.
The Liège sausages are produced according to the traditional Liège recipe from 61,7% pork and a selection of aromatic plants ... 1 x 250 gr.
Black sausages are produced according to an authentic Belgian recipe from 41.5% pork, 27.7% pork blood and a selection of herbs. 2 x 125 gr.
The special white sausages are produced according to the traditional Belgian recipe from 63.3% leaner pork and a selection of aromatic plant
The Liège sausages are produced according to the traditional Liège recipe from 52.6% pork and a selection of aromatic plants ... 2 x 150 gr.
White pudding is produced from 52% pork and a selection of aromatic plants... These pudding must be cooked to heart before being consumed...
Pork Chipolata is long thin sausage with an ideal diameter between 2 and 2.5 cm. Pork chipolata must be cooked thoroughly before consumption
Sausages are produced from 64% beef and 27% spiced pork... Beef and pork sausages must be cooked to the heart before consumption. +/- 450 gr
