Category: Belgian cuisine
Belgium has been called a nation of gourmands and gourmets: a country, in other words, where "big cuisine" meets "fine cuisine". It has been said that Belgium serves food of French quality in German quantities.
Suikerbrood (Sugar bread) is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough.
Cabbage and meat go well together so it is not surprising that this Belgian Cabbage and Pork Sausage is well liked. The sausage is very economical to make.
Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or roasted capsicum) typically served with french fries. Some recipes use velouté or espagnole sauce instead of mayonnaise.
Moules Frites (mussels served with a mound of crisp french fries) is a classic in French bistros, and for good reason: Mussels and crispy fries go so well together.