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    You are in: Home / Recipes / Dutch Slavinken # 1 Recipe
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    Dutch Slavinken # 1

    Dutch Slavinken # 1. Photo by chia

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Pets'R'us's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together, except for the bacon.
    2. 2
      With the blunt side of a knife stretch the slices of bacon.
    3. 3
      Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
    4. 4
      Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
    5. 5
      You can secure the bacon with a wooden skewer but it will usually stay on.
    6. 6
      Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
    7. 7
      Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.

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    Ratings & Reviews:

    • on June 05, 2010

      55

      These were so good! I made them for dinner last night and my husband and boys just gobbled them up! I didn't have Ketjap Manis so I used regular soy sauce, other wise followed the recipe to a T. We'll definitely be making these again, thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2010

      55

      this was easy to make and perfect for my low carb diet. i think the mustard worcestershire and soy give the meat an extra kick. my bacon didn't want to stay put, next time i will use toothpicks. very tasty comfort food.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Dutch Slavinken # 1

    Serving Size: 1 (129 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.6
     
    Calories from Fat 241
    67%
    Total Fat 26.8 g
    41%
    Saturated Fat 10.1 g
    50%
    Cholesterol 113.2 mg
    37%
    Sodium 345.3 mg
    14%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.7 g
    2%
    Protein 21.0 g
    42%

    The following items or measurements are not included:

    ketjap manis

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