Best 5 Dutch Slavinken With Milk Gravy Ground Pork Cylinders Recipes

DUTCH SLAVINKEN # 1

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.

DUTCH SLAVINKEN WITH MILK GRAVY (GROUND PORK CYLINDERS)

Steps:

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

GERMAN MEATLOAF (FALSCHER HASE) "FALSE HARE"

Steps:

• Mix together ground meats, onion, bread crumbs, 3 Tablespoons cold water, and eggs.
• Flavor with salt, praprika, mustard, and parsley.
• Blend ingredients thoroughly.
• Flatten out meat mixture in the shape of a square; about 8 X 8 inches.
• Arrange whole hard-boiled eggs in a row along the middle of the meat.
• Fold sides of meat pattie over the eggs.
• Shape meat carefully into a loaf, resembling a flat bread loaf.
• Cook cubed bacon in a Dutch oven about 2 minutes.
• Carefully add the vegetable oil, and heat.
• Place meatloaf in the Dutch oven and cook until browned on all sides.
• Cut remaining bacon strips in half and arrange over the top of the meatloaf.
• Place in uncovered Dutch oven in a preheated 350°F oven for about 30-45 minutes.
• While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.
• When done remove meat to a preheated platter and keep it warm.
• Add 1/4 cup of hot water to pan and scrape all particles from the bottom.
• Bring to a gentle boil.
• Mix cornstarch with 1/4 cup water and add to pan.
• Cook until bubbly and thick.
• Remove from heat and stir in sour cream.
• Reheat to warm (do not boil).
• Season with salt and pepper if desired.
• Serve the sauce (on the side), separately.

SLAVINKEN

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.

FRIED PORK CHOPS WITH BROWN MILK GRAVY

Steps:

• Trim excess fat from chops. Season chops with seasoned salt or salt and pepper.
• Mix flour with 2 teaspoons seasoned salt, dry mustard, pepper and paprika. Adjust seasonings as needed. If making gravy, remove 2 tablespoons seasoned flour and set aside for gravy to prevent lumps. Coat chops with remaining flour mixture.
• Melt 2 tablespoons butter and oil in skillet over medium high heat until hot.
• If NOT making gravy, brown chops on both sides until done. Drain on paper towels, then serve.
• If making gravy, add floured chops to pan and brown on both sides, about 3-5 minutes per side. Remove chops to drain on paper towels, then cover and keep warm.
• Reduce heat to medium. Check pan to make sure you have 2 tablespoons of drippings; if not, add butter or oil as needed.
• Add 2 tablespoons reserved flour to make the roux. Stir until smooth and dark brown.
• Lower heat and gradually add milk, stirring constantly until temperature reduces. Then stir frequently until gravy reaches desired consistency. Check seasonings and adjust as needed.
• Return chops to pan and simmer in gravy until hot and tender or, if chops are done and you prefer, just ladle gravy on top and serve.