Ingredients with Measurements:
- 8 slavink (Dutch meat rolls)
- 1 pound sauerkraut, drained
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Special Equipment Needed:
- Oven-safe skillet or baking dish
- Kitchen twine
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Add the sauerkraut and caraway seeds to the skillet and cook for 5 minutes.
5. Season the sauerkraut with salt and pepper to taste.
6. Take each slavink and wrap it with a slice of bacon. Tie each roll with kitchen twine to secure the bacon in place.
7. In an oven-safe skillet or baking dish, heat the olive oil over medium heat.
8. Add the slavink to the skillet and cook for 2-3 minutes on each side until browned.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the slavink is cooked through.
10. Serve the slavink with the sauerkraut mixture.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 11g
Protein: 25g
Substitutions for ingredients:
- Instead of slavink, you can use ground beef or pork to make your own meat rolls.
- If you don't have caraway seeds, you can use fennel seeds or omit them altogether.
- You can use turkey bacon or pancetta instead of regular bacon.
Variations:
- Add diced apples to the sauerkraut mixture for a sweet and savory twist.
- Use different types of sausages or ground meat to make the meat rolls.
- Add chopped mushrooms to the sauerkraut mixture for an earthy flavor.
Tips and Tricks:
- Make sure to tie the kitchen twine tightly around the slavink to prevent the bacon from unraveling.
- If the sauerkraut is too sour, rinse it under cold water before cooking.
- You can make the slavink ahead of time and refrigerate them until ready to cook.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the slavink in the microwave or oven until heated through.
Presentation Ideas:
Serve the slavink on a bed of sauerkraut and garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with mashed potatoes or roasted vegetables.
- Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
- Mashed potatoes
- Roasted vegetables
- German potato salad
Troubleshooting Advice:
- If the bacon is not crispy enough, cook it for a few more minutes in the skillet before wrapping it around the slavink.
- If the sauerkraut is too dry, add a splash of chicken broth to the skillet.
Food Safety Advice:
- Make sure to cook the slavink until the internal temperature reaches 160°F to ensure that it is fully cooked.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Slavink is a traditional Dutch dish that consists of ground meat wrapped in bacon. It is typically served with sauerkraut or mashed potatoes.
Flavor Profiles:
Savory, salty, tangy
Serving Suggestions:
Serve the slavink with a side of sauerkraut and mashed potatoes for a hearty meal.
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Region: Dutch