Dutch Slavinken With Milk Gravy Ground Pork Cylinders Recipes

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DUTCH SLAVINKEN WITH MILK GRAVY (GROUND PORK CYLINDERS)



Dutch Slavinken With Milk Gravy (Ground Pork Cylinders) image

Here is a different way to prepare ground beef. Most of the year this recipe is referred to as Slavinken, except in the spring when It is referred to as "Salad Birds," on menus in hotels in the Netherlands.

Provided by Olha7397

Categories     Dutch

Time 27m

Yield 6 serving(s)

Number Of Ingredients 14

2 slices black bread or 2 slices white bread
1/4 cup milk or 1/4 cup flat beer
1 lb ground pork
salt and pepper
1/8 teaspoon nutmeg
1/4 teaspoon allspice
1 small onion, finely chopped
6 slices thin bacon
1 teaspoon butter
1 tablespoon flour
pan dripping, from slavinken
1/2 cup milk
1/4 cup light cream
parsley

Steps:

  • FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes.
  • Squeeze bread to remove excess liquid, if any.
  • Place in a bowl.
  • Add ground pork, salt, pepper, nutmeg, allspice and onion.
  • Knead mixture until well blended.
  • Form into 6 cylinders and wrap a slice of bacon around each one.
  • Secure with a wooden pick.
  • Melt butter in a cast-iron frying pan.
  • Fry the slavinken over medium heat, 6 minutes on each side.
  • Remove to a hot platter as they become cooked, and keep warm.
  • Serves 6.
  • FOR THE MILK GRAVY: Stir flour into the remaining fat in the pan used to make the slavinken and cook over medium heat until it becomes a caramel colour.
  • Add milk and light cream.
  • Stir until creamy.
  • Add parsley and season to taste.
  • Pour over meat or serve separately.
  • World of Food.

Nutrition Facts : Calories 290.3, Fat 23.4, SaturatedFat 9.5, Cholesterol 72.5, Sodium 134.1, Carbohydrate 4, Fiber 0.3, Sugar 0.5, Protein 15.3

PORK TENDERLOIN WITH GRAVY



Pork Tenderloin with Gravy image

"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 envelope brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch slices
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice

Steps:

  • In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Nutrition Facts : Calories 577 calories, Fat 35g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 2535mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

SLAVINKEN



Slavinken image

Make and share this Slavinken recipe from Food.com.

Provided by Carol H

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 8

1 cup lean pork, ground
1 teaspoon salt
1/2 teaspoon mace, ground
1/4 teaspoon pepper, ground
1/4 teaspoon nutmeg, ground
2 tablespoons fine dry breadcrumbs
12 slices bacon
8 toothpicks

Steps:

  • Mix the pork, salt, spices and bread crumbs well.
  • Form 4 cylinder-shaped rolls.
  • For each roll, place 2 slices of bacon parallel on the counter.
  • Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends.
  • Fasten this slice with 2 toothpicks, 1 at each end.
  • Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees F.
  • for 1/2 hour.
  • Remove toothpicks and serve. - - - - - - - - - - - - - - - - - - NOTES : Slavinken are traditionally served with boiled potatoes and vegetables such as cauliflower, peas, spinach or endive and, of course, a Dutch-style salad.
  • MasterCook Formatted by Carol H.

DUTCH SLAVINKEN # 1



Dutch Slavinken # 1 image

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.

Provided by PetsRus

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 359.7, Fat 26.8, SaturatedFat 10.1, Cholesterol 113.2, Sodium 345.3, Carbohydrate 7.1, Fiber 0.4, Sugar 0.7, Protein 21

PORK SAUSAGE GRAVY



Pork Sausage Gravy image

Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk.

Provided by CARRIE HANSON

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 30m

Yield 8

Number Of Ingredients 4

2 pounds fresh, ground pork sausage
2 cups milk, or as needed
¾ cup all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Break up sausage in a skillet and brown. Remove from skillet and set aside.
  • With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
  • Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.

Nutrition Facts : Calories 546.5 calories, Carbohydrate 13 g, Cholesterol 82.1 mg, Fat 47 g, Fiber 0.3 g, Protein 16.5 g, SaturatedFat 17.2 g, Sodium 782.3 mg, Sugar 2.9 g

PORK ROAST WITH GRAVY



Pork Roast with Gravy image

"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1 boneless pork sirloin roast (2-1/2 pounds)
1-1/2 teaspoons canola oil
3/4 cup white wine or chicken broth
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon chicken bouillon granules
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water

Steps:

  • In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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