Take the 2-minute tour ×   We are in the midst of our honeymoon,
and are traveling from Amsterdam to Brugges to Paris. Upon our
first breakfast in Amsterdam we were presented with small (about
1.5 to 2 inches in length, about .75 inches in diameter)
sausages. They were a regular breakfast item in Amsterdam, and
then again in Brugges.  They are very light in both color and
flavor. If I had to guess, they contain a mixture of chicken
meat and pork fat. The contents are definitely emulsified. They
are in natural casings, or at least they certainly were in
Amsterdam. As I said, they are served with breakfast. In
Amsterdam the sausages were very dense so the casi g would brown
and pop open, whereas in Brugges the casing was much less full,
which provided a pillowy, soft texture.  Does anyone know what
these sausages are called? I'd love to make them for myself when
I get back to the US.  share|improve this question add comment
1 Answer  up vote 3 down vote accepted  I am going to guess that
you are likely getting