The Lokerse paardenworst (Lokeren horse sausage) is a regional product from the Belgian city of Lokeren. The dish consists of minced horse sausage in a sauce of tomato purée or peeled tomatoes, onion and celery, herbs (bay leaf, pepper and salt), butter or oil.
The Lokerse horse sausage was recognized in 2007 as a Flemish regional product by the Flemish Center for Agro- and Fisheries Marketing (VLAM). At present, the aim is to obtain European recognition as a regional product.
More than a hundred years ago, horse sausage was a nutritious meal in lean times. Horse meat could be afforded by anyone, as it came from worn-out horses from farms, the Antwerp harbor and coal mines, and was mixed with imported meat from the United States. Around the end of the 19th century Lokeren experienced a lot of unemployment and poverty. The horse sausage was therefore the ideal solution for the poorest population, because the product was both cheap and nutritious. There were also a lot of horse slaughterers active in the Waasland. The tougher meat was processed into horse sausage, which became very dry, so that the idea arose to add a tomato sauce.
- Devos, Filip (2007). Gids voor Vlaanderen: toeristische en culturele gids voor alle steden en dorpen in Vlaanderen. Tielt, Belgium: Lannoo. p. 787. ISBN 9789020959635. Retrieved 23 November 2021.
- “‘Lokerse’ sausages”. www.vanderjeugt.com. Retrieved 23 November 2021.
- “Lokerse paardenworsten”. www.streekproduct.be. Retrieved 23 November 2021.
- Wateetons, Meneer (2018). Worstbijbel Van malen tot knopen en van drogen tot roken. Overamstel Uitgevers. ISBN 9789048842278.