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Balkenbrij

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Wikipedia.png This page uses content from Wikipedia. The original article was at Balkenbrij. The list of authors can be seen in the page history. As with Sausage Wiki, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA).

Balkenbrij (or karboet, tuet and pannas) is a traditional Dutch food. Panhas, Pannas or Möppkenbrot are widely known in the whole northwest of Germany, the last variety is a speciality of middle Westphalia.
At first it was made at the end of the slaughtering process at farms in the pot used to cook the swill. It shares some of the characteristics of scrapple. It was eaten soon because of its poor shelf life.

Preparation Edit

As it is traditionally made of stock left over from the making of sausages like liverwurst, boiled with flour (and sometimes blood, which turns the color from white to black) and bacon and mainly other various cuts of the animal like liver, kidney and lungs, all of which are cooked, ground, then cooked again with flour or oatmeal and a special spice mix ("rommelkruid") consisting of liquorice, sugar, anis, cinnamon, clove, white pepper, mace, ginger powder and sandalwood, and finally poured into a bowl and cooled off to achieve the form of a loaf.
Products for the broad consumer market are specially made of a planned portion of the slaughtered swine (blood, fat, minor muscle meat and sometimes intestines like liver or stomach. A staple ingredient in most German versions is [![pearl barley}}.

Serving Edit

The cuts of the loaf (about 1 cm = 0.4 in thick) are covered in flour and fried. There are as many recipes as there are Dutch regions, and especially well known is the variety from Gelderland with raisins. Balkenbrij is technically a relative of the American scrapple and a distant relative of the English black pudding and Scottish Haggis [1].

References Edit

  1. van Dam, Johannes (2006). De Dikke Van Dam. Nijgh & Van Ditmar. p. 67. 

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