Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup chopped mushrooms
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Meat grinder
- Parchment paper
- Loaf pan
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine ground pork, chopped mushrooms, shredded cheddar cheese, cooked and crumbled bacon, breadcrumbs, egg, salt, and black pepper. Mix well.
3. Using a meat grinder, grind the mixture until it is well combined and has a smooth texture.
4. Line a loaf pan with parchment paper and transfer the mixture into the pan.
5. Press the mixture down firmly to ensure that it fills the pan evenly.
6. Bake for 45-50 minutes or until the internal temperature reaches 160°F.
7. Remove from the oven and let it cool for 10 minutes.
8. Remove the pressack from the pan by lifting it out using the parchment paper.
9. Slice and serve.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 350°F
Internal temperature: 160°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 7g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Swiss or mozzarella cheese can be used instead of cheddar cheese.
- Sautéed onions can be used instead of mushrooms.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add diced jalapeños for a spicy kick.
- Use Italian seasoning instead of salt and pepper for a different flavor profile.
- Add diced bell peppers for a pop of color.
Tips and tricks:
- Make sure to press the mixture down firmly into the loaf pan to ensure that it cooks evenly.
- Let the pressack cool for 10 minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pressack in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pressack sliced on a platter with a side of mustard or ketchup for dipping.
Garnishes:
Garnish with chopped parsley or green onions for a pop of color.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pressack is falling apart, it may not have been pressed down firmly enough in the loaf pan. Try pressing it down more firmly next time.
- If the pressack is too dry, try adding a tablespoon or two of milk to the mixture before baking.
Food safety advice:
Make sure to cook the pressack to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Pressack is a traditional German dish that is typically made with a combination of ground pork and beef.
Flavor profiles:
This dish has a savory and slightly smoky flavor from the bacon and a cheesy and earthy flavor from the mushrooms.
Serving suggestions:
Serve the pressack warm with a side of mustard or ketchup for dipping.
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