Question ID: 3000-10512-1-3-4-7
Recipe Description
You can use any kind of ground meat for this. But the in this original recipe we use half and half meat. This half and half meat contains 50% beef and 50% pork. For one Slavink you can use between the 80grm-100grm half and half meat.
For the shell of the slavink we will use fatback from the belly of a pork. Use one for each slavink.
To add some extra flavor to our slavink we made a spicemix of pepper, nutmeg, ginger and bread crumbs.
Take with your hands or with a spoon, 80-100grm meet and roll this between your hands.
Lay your rolled up meat on the fatback, make sure that your meat roll isn't to wide for the fatback.
roll the fatback around the meat, make sure it is rolled up tight.
Dip the outer ends of the slavink in the spicemix.
your slavink is finished, but still you can't eat it raw. So you have to bake it, grill it in the oven or bbq. Bake or grill your slavink for 10min. If you don't want that your slavink contains a lot of fat from the fatback. Make use of the oven or bbq en make sure that the fat can drip away. This will make your salvink dry and crispy, but fat and juice taste also good! It's up to you to decide!! Enjoy.
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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