Dutch Slavinken 1 Recipes

Steps:

• FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes.
• Squeeze bread to remove excess liquid, if any.
• Place in a bowl.
• Add ground pork, salt, pepper, nutmeg, allspice and onion.
• Knead mixture until well blended.
• Form into 6 cylinders and wrap a slice of bacon around each one.
• Secure with a wooden pick.
• Melt butter in a cast-iron frying pan.
• Fry the slavinken over medium heat, 6 minutes on each side.
• Remove to a hot platter as they become cooked, and keep warm.
• Serves 6.
• FOR THE MILK GRAVY: Stir flour into the remaining fat in the pan used to make the slavinken and cook over medium heat until it becomes a caramel colour.
• Add milk and light cream.
• Stir until creamy.
• Add parsley and season to taste.
• Pour over meat or serve separately.
• World of Food.

Steps:

• 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 arround 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, seperate or in portions.

Steps:

• Mix the pork, salt, spices and bread crumbs well.
• Form 4 cylinder-shaped rolls.
• For each roll, place 2 slices of bacon parallel on the counter.
• Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends.
• Fasten this slice with 2 toothpicks, 1 at each end.
• Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees F.
• for 1/2 hour.
• Remove toothpicks and serve. - - - - - - - - - - - - - - - - - - NOTES : Slavinken are traditionally served with boiled potatoes and vegetables such as cauliflower, peas, spinach or endive and, of course, a Dutch-style salad.
• MasterCook Formatted by Carol H.