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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 6 servings The following items or measurements are not included below: ketjap manis |
||
| Calories 359 | ||
| Calories from Fat 241 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.8g | 41% | |
| Saturated Fat 10.1g | 50% | |
| Monounsaturated Fat 11.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.4g | ||
| Cholesterol 113mg | 37% | |
| Sodium 345mg | 14% | |
| Potassium 329mg | 9% | |
| Total Carbohydrate 7.1g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.7g | ||
| Protein 21.0g | 42% | |
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Dutch Slavinken # 1
By: Pets'R'us
Apr 11, 2005
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 barbeque and served on buns with ketcup and mustard.
SERVES 6
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 egg yolk
- 1/2 cup breadcrumbs
- 1 teaspoon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons ketjap manis (sweet Indonesian soy sauce) or 1 teaspoon soy sauce
- freshly grated nutmeg
- freshly grated pepper
- 6 slices of rindless streaky bacon (thin slices)
- 1 tablespoon butter or margarine (for frying)
Directions
1
Mix all ingredients together, except for the bacon.2
With the blunt side of a knife stretch the slices of bacon.3
Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.4
Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.5
You can secure the bacon with a wooden skewer but it will usually stay on.6
Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.7
Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > European > Western > Dutch
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: shapeweaver
On Jul 22, 2008
I was looking for a recipe that was low in carbs and I came across this one. I made this on 7/21/08 for mine and my SO's dinner. And I have to tell you this recipe got a " good solid four" from both myself and my SO.However we both thought that this recipe could have used some salt.Other than that, this will be made again.Thank you for posting and, "Keep Smiling 
"
From: tara portee
On Sep 23, 2007
Nice comfort food. I had a little trouble getting the bacon crispy enough all the way around, but that was no big deal. My husband liked that it was good basic food with nothing too fussy. Thanks for introducing me to a tasty new dish.
From: Bergy
On Apr 3, 2007
These are so easy to make and taste delicious. I made the whole recipe and froze 4 - These will be tasty with a can of Pork & Beans (there is really no pork). I fried them over medium heat -covered them fore the first 10 minutes, turning them often-Uncovered for the last minutes to brown them well Thanks Pets for anther good recipe
From: Cilantro in Canada
On May 30, 2007
Excellent recipe. I followed the instructions with the exception I added the entire egg to the mixture. I cooked all of the meat and froze the leftovers. They tasted wonderful fresh and after being frozen. Thanks for the recipe.
ideas from Recipezaar
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