I’m a fan of what we call beuling, with apple compote (sauce). Similar to the Scottish black pudding, the Flemish version is the size of a banana, and is mostly cut into 2cm pieces then fried in a pan until crispy (while the center remains moist).
I’m a fan of what we call beuling, with apple compote (sauce). Similar to the Scottish black pudding, the Flemish version is the size of a banana, and is mostly cut into 2cm pieces then fried in a pan until crispy (while the center remains moist).