{"id":4653,"date":"2016-10-26T10:57:39","date_gmt":"2016-10-26T10:57:39","guid":{"rendered":"https:\/\/blogs.transparent.com\/dutch\/?p=4653"},"modified":"2016-10-26T10:13:28","modified_gmt":"2016-10-26T10:13:28","slug":"dutch-winter-food-balkenbrij","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/dutch\/dutch-winter-food-balkenbrij\/","title":{"rendered":"Dutch Winter Food: Balkenbrij"},"content":{"rendered":"

The cold has finally settled in the Netherlands and the trees are starting to turn into beautiful shades of orange, brown and red. With the change in season, comes a change in food. The first fall\/winter dish I would like to write about is balkenbrij<\/em>.<\/p>\n

\"Balkenbrij

Balkenbrij (personal photograph)<\/p><\/div>\n

Balkenbrij<\/em> or Kroeboet<\/em> as it is called in Limburg, is a dish similar to American scrapple or the German M\u00f6ppkenbrot or Panhas. It is commonly sold in the south and the east of the Netherlands in the regions of Overijssel, Noord-Brabant, Gelderland and Limburg (both Dutch and Belgian).<\/p>\n

Balkenbrij<\/em> is a dish made if scraps of pork such as stock leftover from sausages, organs such as liver, kidney or lungs mixed together with blood and flour. The blood makes the mixture turn black. Different spices are also added such as liquorice, sugar, anise, cinnamon, pepper and ginger. The mixture is placed on a pan to cool. Once it is completely cooled off, the loaf-like mixture is sliced. The following video shows a Brabant version of\u00a0balkenbrij<\/em>.<\/p>\n