Blood sausage with raisins soaked in Crabbelaer

Difficulty: easy / € / Preparation time: 30min

Number of people: 6


  • 3 blood sausages
  • 100g raisins
  • 1 shallot
  • 30g baking butter
  • 1 Crabbelaer
  • Option: beetroot shoots


 Soak the raisins in 1 dl of Crabbelaer overnight.

  1. Chop the shallot into fine pieces.
  2. Fry the sausages on a medium heat in the 10 grammes of butter.
  3. Set the sausages aside and fry the shallot in the same pan with the rest of the butter until they take on a glassy appearance.
  4. Add the raisins and let the mix simmer for another 2 minutes.
  5. Cut the black sausages into slices.
  6. Serve on a plate with a fork: 3 slices of black sausage with a spoon of shallot/raisins.
  7. If desired, you can garnish the dish with red beetroot shoots.

Main dish

Veal Fricassee with Crabbelaer, fennel and oyster mushrooms

Difficulty: Medium / €€ / Preparation time: 1h15

Number of people: 6


  • 1 Crabbelaer
  • Veal fricassee (1kg)
  • 4 fennel bulbs
  • 250g oyster mushrooms
  • 75g almond flakes
  • 5 shallots
  • 3 carrots
  • Flour
  • Olive oil
  • Soy sauce
  • Dried dill
  • Garlic
  • Pepper and salt


Pat the cubes of veal dry with a paper towel and toss in flour.

  1. Peel the carrots and cut into small cubes, cut the fennel into slices, finely chop the shallots and tear the oyster mushrooms into small strips.
  2. Fry the meat pieces in olive oil until they have a nice brown crust.
  3. Add the shallots, carrot pieces, half of the almond slices and a spoon of dill to the meat and simmer for 3 minutes.
  4. Pour the Crabbelaer around the edge of the casserole (not directly on the meat because then it becomes soft).
  5. Season with soy sauce, salt and pepper.
  6. Let everything simmer on a low heat for 40 minutes.
  7. Add the fennel slices and continue to simmer for a further 20 minutes.
  8. Stir-fry the oyster mushrooms and garlic in olive oil for 4 minutes.
  9. Toast the remaining almond flakes in a dry pan.
  10. Put everything together and thicken the sauce.
  11. Garnish with toasted almond flakes and serve with cooked rice or French fries.
  12. Suggestion: a Crabbelaer or a Spanish tempranillo wine are perfect with this dish!

For the vegetarians:

The veal fricassee can perfectly be replaced by Seitan (wheat mate)!



Crème Brûlée with Crabbelaer

Difficulty: Medium / € / Preparation time: 45min

Number of people: 6


  • 60cl light cream
  • 15cl Crabbelaer
  • 6 egg yolks
  • 150g cane sugar
  • 4 tablespoons of brown sugar


 Boil the cream then let it cool.

  1. Boil the Crabbelaer in another casserole to reduce the carbon dioxide then allow to cool.
  2. Whisk the egg yolks with the sugar and add the fresh cream with the Crabbelaer and mix thoroughly.
  3. Take 4 oven-proof bowls, grease with butter and fill them with the batter.
  4. Put the bowls in the oven ‘au bain marie’ for about 1 hour at 150° Celsius and then another 15 minutes at 100° Celsius.
  5. Remove the bowls from the oven and put them in the fridge for about 2 hours.

Before serving, sprinkle 1 tablespoon of brown sugar on the surface of the crème in each bowl then caramelize with a kitchen blow torch.