Recipe by Pets'R'us
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.
Top Review by MistressRach
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!
- 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)
Directions See How It's Made
- 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.