What is Slavink?
As if meat with beef and pork was not enough to calm the taste buds, the Dutch Slavink is wrapped in a bacon jacket before redeeming quickly in melted butter. The meat is flavored with a series of spices, from mustard and worcestershire sauce to soy sauce and nutmeg. It keeps its shape inside the bacon with a certain help of yolk and breadcrumbs.
Like Meatloaf, the best Slavink contains a finely ground mixture of pigs and cows. However, meat such as lamb or ground turkers are common substitutions. One variation is called flicker vink , which includes wrapping of veal gas in the veal pocket.
Slavink begins with the spice of meat. After a combination of the same parts of minced beef and pork in a large bowl, mixture of soy sauce, worcestershire sauces, mustard, nutmeg, salt and peppered is kneaded in proteins. Consistency, egg yolk and some breadcrumbs will also get kno meat.
measurements are important in creating tasteU Slavink . For every 1 lb (about 0.45 kg) the meat adds many chefs one yolk, 0.5 cup (about 118 ml) breadcrumbs, 1 teaspoon (about 5 ml) Dijon mustard and 1.5 teaspoons (about 7.4 ml) each of the worcestersrshire and soy. The mere dash of nutmeg, salt and pepper ends the equalizing act. The meat is then a war into loaves similar to bitches that are not wider than the hand.
proliferation or skewers are not always used to hold bacon in place, as with other dishes wrapped with bacon. In the case of Slavink chefs often use a chemical compound called transglutaminase to tie bacon to mini-sausages. These compounds are common in many culinary applications in 2011 and can be found in special food stores or online. Dutch do not use smoked bacon, instead prefer a thin sliced variety of the Netherlands called ontbijtSpek Sweet with marbled fat and very small bark. The thinner bacon, crispy, the final fried shell will be.
After the bacon is in place, stretched to surround the entire length of each Slavink , butter or margarine will melt in a hot pan and the sausages wrapped with bacon are fully brown on all sides. Once the bacon is almost fully cooked and crispy, many chefs add some water or beef supply to the pan and cook the sausages at the bottom of the heat until they cook. Otherwise, they can burn completely through cooking.