Text 16336, 65 rader
Skriven 2008-11-11 22:07:00 av JIM WELLER (1:123/140)
Ärende: Blog 7
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dutch Slavinken
Categories: Dutch, groundmeat, beef, pork
  Servings: 6

    1/2 lb ground beef 
    1/2 lb ground pork 
      1    egg yolk 
    1/2 c  breadcrumbs 
      1 ts mustard 
  1 1/2 ts Worcestershire sauce 
  1 1/2 ts ketjap manis (sweet
           Indonesian soy sauce) or
      1 ts soy sauce 
           freshly grated nutmeg 
           freshly grated pepper 
      6 sl rindless streaky bacon (thin
           slices) 
      1 TB butter or margarine (for
           frying) 

Simple but very good comfort food. Normally made with just some
salt, pepper and nutmeg in the meat filling but I make them
different these days and with many variations (just don't tell my
mother!). Slavink translates as beatfinch (yes I know its weird)
they are wrapped in bacon and another version is blinde vink= blind
finch (even weirder) that is the same meat filling but then wrapped
in a thin slice of veal. These days often replaced with a slice of
beef. Some still name it blinde vink but the right name is runder
vink=beef finch. I have tried very hard over the years to understand
why they are named like this since I can honestly not see the
resemblance of a bird in these sausages and I've never seen one fly
away! No Dutch person in their right mind makes them at home since
you can buy them ready made from every butcher and in every super
market. Now that information should tell you something about the
poster of this recipe, who is Dutch.... My excuse is that I lived
many years abroad and that is when you crave for the simple dishes
of your home country. We eat them here with vegetables and potatoes
but they are also good cooked on the barbecue and served on buns
with ketchup and mustard.

Directions: Mix all ingredients together, except for the bacon. With
the blunt side of a knife stretch the slices of bacon. Form the meat
mixture into 6 sausages, wrap then a slice of bacon around them.
Melt the butter in a frying pan on high heat until brown, brown the
slavinken on all sides. You can secure the bacon with a wooden
skewer but it will usually stay on. Lower the heat, add approx 1/2
cup of water and let them simmer for about 10-15 minutes until done. 

Note: Double or triple the recipe and after completing step 3 freeze
them, separate or in portions.

From: Www.Recipezaar.Com
 
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Cheers

YK Jim


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