Total Time
1hr
Prep 30 mins
Cook 30 mins

One of my exchange students, Camilla, from Denmark made these for supper one night, and I never stopped making them.

Ingredients Nutrition

Directions

  1. Mix the beef, pork, eggs and milk well.
  2. Add flour, onion, s&p.
  3. Mix well.
  4. In heavy skillet melt some shortening to coat pan.
  5. Form the mixture into egg shapes (oval kinda).
  6. brown until done.
  7. Turn very carefully.
Most Helpful

To this excellent basic recipe I add a smitch of allspice (Die Tre Krydderier) and nutmeg to enhance the flavor. Fine crumbs can be substituted for flour. The meat mixture should be very soft to shape but firm enough between two tablespoons to form the ovals. Boiled new red potatoes with parsley and butter are a perfect side dish, or Danish potato salad made with creme fraiche. The potato water is tradionally essential to make the pan gravy, however you thicken it to start. The hot potato water is added slowly, stirring. Leftovers sliced make open-faced sandwiches on buttered bread, usually the dark rye/pumpernickels. I'm preparing a modest family Easter cold table. This is one of the three meats. Well done, Shirl! Beth

Lillemor April 11, 2006

I hate to tell you how long I've made this. Well over 30 years. It's our oldest daughter's favorite. They really are the BEST!!! You can make alot with one pound of burger. Sorry Shirl, didn't mean to hog. You do have a 5 star + winner

Myrna 2 June 20, 2003

Well, this was tasty. I didn't have the proportions right (too much pork) but it seemed fine that way. It did make a lot of food. I took another reviewers advice and served it with boiled red potatoes. I did add a pinch of allspice. A little on the bland side, but I assume that's how it's supposed to be. Thanks for sharing.

windhorse23 January 09, 2009