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Nutrition Facts

Serving Size 1 (154g)

Recipe makes 6 servings

The following items or measurements are not included below:

black bread

Calories 383
Calories from Fat 266 (69%)
Amount Per Serving %DV
Total Fat 29.6g 45%
Saturated Fat 11.6g 57%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 99mg 33%
Sodium 267mg 11%
Potassium 398mg 11%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.2g 0%
Sugars 0.5g
Protein 23.6g 47%

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Dutch Slavinken With Milk Gravy (Ground Pork Cylinders)

Recipe #82746 | 27 min | 15 min prep | add private note

By: Olga Drozd
Feb 1, 2004

Here is a different way to prepare ground beef. Most of the year this recipe is referred to as Slavinken, except in the spring when It is referred to as "Salad Birds," on menus in hotels in the Netherlands.

SERVES 6 (change servings and units)

Ingredients

SLAVINKEN

MILK GRAVY

Directions

  1. 1
    FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes.
  2. 2
    Squeeze bread to remove excess liquid, if any.
  3. 3
    Place in a bowl.
  4. 4
    Add ground pork, salt, pepper, nutmeg, allspice and onion.
  5. 5
    Knead mixture until well blended.
  6. 6
    Form into 6 cylinders and wrap a slice of bacon around each one.
  7. 7
    Secure with a wooden pick.
  8. 8
    Melt butter in a cast-iron frying pan.
  9. 9
    Fry the slavinken over medium heat, 6 minutes on each side.
  10. 10
    Remove to a hot platter as they become cooked, and keep warm.
  11. 11
    Serves 6.
  12. 12
    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.
  13. 13
    Add milk and light cream.
  14. 14
    Stir until creamy.
  15. 15
    Add parsley and season to taste.
  16. 16
    Pour over meat or serve separately.
  17. 17
    World of Food.

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Featured Reviews for This Recipe

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From: getoutofmygalley

On Apr 18, 2008

I've made these a few times and forgot to post a review, doh! They are splendid cooked both with the milk OR the beer. Never any leftovers. Thanks!

0 people found this review helpful

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  • From: Paka

    On Aug 25, 2006

    This was great even without the gravy. I will make these up and freeze them for those " I don't know what to cook nights". Thanks

    0 people found this review helpful

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    From: Bergy

    On Mar 23, 2005

    I enjoy Slavinken and really enjoyed this recipe. I make up a bunch at a time then freeze them separated into pkgs of 2 or 3 .I also freeze gravy in small packages (you have to be careful freezing gravy as it can separate but a quick buzz in the blender and ir usually is right again) I used beer in the recipe and love the subtle flavor that the nutmeg & Allspice add to them - just the right amounts they do not overpower. Thanks Olga for sharing this recipe

    5 people found this review helpful

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    From: JustJanS

    On Jun 13, 2005

    These were good, but maybe a bit delicately flavoured for our tastes. It's an easy idea and could be used for any meat mixture you like rolled in bacon. I cooked them in the oven for 20 minutes to save beating them around too much (cooking and turning them). That worked really well.

    3 people found this review helpful

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  • Read all 6 reviews

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