Slavinken Recipes
DUTCH SLAVINKEN # 1
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.
Provided by PetsRus
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.7, Fat 26.8, SaturatedFat 10.1, Cholesterol 113.2, Sodium 345.3, Carbohydrate 7.1, Fiber 0.4, Sugar 0.7, Protein 21
UITSMIJTER (DUTCH STYLE FRIED EGGS AND HAM BREAKFAST) RECIPE
Steps:
- Melt the butter in a frying pan or skillet and fry the eggs.
- Once the bottoms of the eggs are set, take the pan off the heat, place a lid on the pan and allow the eggs to steam until the top has firmed up. If you prefer your eggs more thoroughly cooked, flip them over and fry until the yolk is done to your liking.
- Lightly toast the bread (optional).
- Place the slices of bread or toast on a plate.
- Top with the fried eggs, ham and cheese.
- Season to taste with salt and pepper.
- Use sharp cheddar cheese instead of Gouda.
- Add sliced avocado and substitute Monterey Jack cheese for the Gouda.
- Top the eggs and ham with cheese and put under the broiler to melt the cheese for a few minutes before completing the sandwich.
- Substitute crispy bacon for the ham.
- Use smoked rather than boiled ham.
- Serve on whole-wheat or whole-grain bread or toast.
- Spread butter or mayonnaise on the toast.
Nutrition Facts : Calories 740 kcal, Carbohydrate 36 g, Cholesterol 534 mg, Fiber 2 g, Protein 63 g, SaturatedFat 17 g, Sodium 2561 mg, Sugar 7 g, Fat 38 g, ServingSize 1 serving, UnsaturatedFat 0 g
SLAVINKEN
Make and share this Slavinken recipe from Food.com.
Provided by Carol H
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 8
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.
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