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Sausages of arretjescake

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen.

Ingredients

200gbitter almond cookies
20gcadao powder
50gDark chocolate
150gButter
200gBrown soft sugar

50gcaramel chocolate
150gButter
200gbrown sugar
200gsliced sugar bread

Preparation

  1. Melt the chocolate.
  2. Mix the sugar with the cocoa powder.
  3. Mix the softened butter with the caster sugar, cocoa, and dark chocolate until smooth.
  4. Combine with the chopped bitterkoekjes.
  5. Place cling film on the work surface.
  6. Spread a layer of arretjescake batter on it and roll up tightly.
  7. Place the rolls in the refrigerator.

  1. Melt the caramel chocolate.
  2. Mix the soft butter with the white caster sugar and the caramel chocolate until smooth.
  3. Combine with the sugar bread cut into brunoise.
  4. Place cling film on the work surface.
  5. Spread a layer of arretjescake batter on it and roll up tightly.
  6. Place the rolls in the refrigerator.

  1. Remove the cling film from the arretjescake.
  2. Tie the butcher's twine to a skewer and stick it into the sausage.
  3. Sprinkle the snow over it using a fine sieve and serve on a small cutting board.