Glossary S
Sahti refers to the most popular Finnish beer made from various grains, such as barley, rye, wheat, and oats. Sahti is traditionally flavored with juniper berries, giving it its specific color and taste. The yeast in the Sahti gives it a distinctive sweet banana-like flavor. This top-fermented ale is traditionally home-brewed in small family-run breweries, but in recent years it also started to be produced on a larger scale with brands such as Lammin, Joutsan and Finlandia Sahti. Annually, beer lovers all over the world gather together at St Urho's Pub in Helsinki for a special Sahti Week to enjoy this Finnish beer.
Stoofperen refers to a Dutch dessert of braised pears which is made from a dutch variety of a cooking pear, called Gieser Wildeman. Gieser Wildeman are inedible when raw (very hard, almost like quinces ), but become ruby-red and meltingly soft when cooked for hours in a sugar syrup. To make Stoofperen, cook the pears in the pan with cinnamon stick, a couple of tablespoons of sugar, some water, and a splash of red wine.
Stoofperen is traditionally eaten as a side dish to stewed/braised meat, but now eaten as a dessert, too with rice porridge.
Saucijzenbrood is the Dutch version of the American "hot dog" , except that Saucijzenbrood is served on a flaky bun and the "hot dog" or sausage is a Dutch Worst.
Spaans Spek is the Dutch term which literally means "Spanish Bacon", but actually refers to a dish made of apples, sausages, eggs, flour , yeast, milk and butter. It is actually a boiled dough with apples and sausages, but no bacon or Spek.
Spaans Spek is a centuries-old dish from Brabant province, however, the name is misleading as bacon (Spek) is not used to cook the dish and the "Spanish" connection is maybe indicated since the recipe dates from the 16th century when the Spaniards still dominated the Low Lands of the country. It is presumed that the connection with "bacon" refers to the fact that the dish seems somewhat "slick and slippery". just like boiled bacon.
I also presume that perhaps bacon (Spek) was used during the earlier times instead the sausages of today.
To prepare the dish, the apple is peeled and quartered and boil with sausages on top. Batter is prepared from the mixture of yeast, flour, eggs, milk and butter and let it rise.
In a tall pot, put the apples, sausages and the juice and pour in the risen batter. Bring to a boil, put the lid on the pot and let it simmer slowly for two hours. Do not lift the lid to check on the process during that time, after 2 hours check if the bread is done. When ready, cut it into slices and serve with syrup, a fruit sauce or butter and sugar.