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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

Recipe #116269 | 35 min | 15 min prep | add private note

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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 (change servings and units)

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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Featured Reviews for This Recipe

From: flower7

On Oct 3, 2009

Very tasty! Followed the recipe exactly (using ketjap manis) and generous amounts of the pepper & nutmeg. My bacon tried to come off while these were browning but I didn't worry about it too much. Served with Kahlua Baked Beans tonight but will be trying one of the leftover ones on a bun with ketchup & mustard. Thanks for the recipe!

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From: Bergy

On Jul 25, 2009

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. 25 July 09 My Dutch butcher makes these now but I like your recipe more Pets'

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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.

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From: Daydream

On Jun 16, 2005

Very tasty and reminds me of the traditional Dutch home cooking I enjoyed while living in the Netherlands. This variation with the mustard, worcestershire sauce and ketjap manis, provided that little extra oomph. We accompanied them with potatoes and spinach. Great comfort food