New sausage from Brandt & Levie

Whenever the word sausage comes up in the editorial office, it’s no exception for everyone to start screaming with enthusiasm. That’s exactly what happened when Brandt & Levie’s new sausage was delivered this morning. The Dutch gentlemen joined forces with one of Belgium’s finest butchers and present you with the Butchers Collab.

Butcher Hendrik Dierendonck is quite the big deal among our southern neighbours. With three popular butcher shops and meat restaurant Carcasse, which recently received a Michelin star, he is at the very top of the butchery world. No wonder chefs such as Sergio Herman buy their meat from him. Dierendonck calls on people to eat less meat and, when we do eat it, to choose good-quality meat. Something we agree with, and Brandt & Levie even more so.

Pork and beef

They are known for their well-raised pigs, while Dierendonck is known for his West Flemish red cattle. The two now come together in the new sausage. Because of its fat content, pork is ideal for making sausages; the addition of beef gives it a slightly more savoury flavour. The sausage is subtly seasoned with various peppers, so you can really taste the meat. That’s what it’s all about in the end, after all.

Buying

The sausage is available from Dierendonck, at Brandt & Levie’s butcher shop and in stores throughout the Netherlands and Belgium.

Image: Jonathan Herman