Boulets à la Liégeoise

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Boulets à la Liégeoise is a traditional Belgian dish originating from the Liège region. It consists of large meatballs made from a mixture of ground meat, typically a combination of pork and beef, and is served with a rich, sweet and sour sauce known as sauce lapin or sauce chasseur. This dish is a staple in Wallonia and is often enjoyed with French fries or mashed potatoes.

Ingredients

The primary ingredients for Boulets à la Liégeoise include:

• Ground pork
• Ground beef
• Breadcrumbs
• Onions
• Parsley
• Eggs
• Salt
• Pepper

The sauce typically includes:

• Onions
• Vinegar
• Brown sugar
• Sirop de Liège (a type of fruit syrup made from apples and pears)
• Raisins
• Mustard
• Thyme
• Bay leaves
• Butter

Preparation

The preparation of Boulets à la Liégeoise involves several steps:

1. **Meatballs**: The ground pork and beef are mixed with breadcrumbs, finely chopped onions, parsley, eggs, salt, and pepper. The mixture is then shaped into large meatballs. 2. **Cooking the Meatballs**: The meatballs are browned in a pan with butter until they develop a crust. 3. **Sauce**: In the same pan, onions are sautéed until golden. Vinegar, brown sugar, Sirop de Liège, raisins, mustard, thyme, and bay leaves are added to create the sweet and sour sauce. 4. **Simmering**: The browned meatballs are added back to the pan and simmered in the sauce until fully cooked and infused with the flavors.

Serving

Boulets à la Liégeoise are traditionally served with French fries or mashed potatoes, and sometimes with a side of salad. The dish is often accompanied by a local beer or a glass of red wine.

Cultural Significance

Boulets à la Liégeoise is a beloved dish in the Liège region and is a symbol of Walloon cuisine. It is commonly found in local brasseries and restaurants, and is a popular choice for family meals and festive occasions.

See Also

• Belgian cuisine
• Liège
• Wallonia
• Sirop de Liège
• French fries