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.