1/11 Photos of 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.
My Private Note
Units: US | Metric
- 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 (for frying) or 1 tablespoon margarine (for frying)
- 1Mix all ingredients together, except for the bacon.
- 2With the blunt side of a knife stretch the slices of bacon.
- 3Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
- 4Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
- 5You can secure the bacon with a wooden skewer but it will usually stay on.
- 6Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
- 7Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.
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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
- Total Fat 26.8 g
- Saturated Fat 10.1 g
- Cholesterol 113.2 mg
- Sodium 345.3 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.4 g
- Sugars 0.7 g
- Protein 21.0 g
The following items or measurements are not included: