Baden-style Slavink

Ingredients

In this Baden-style adaptation, we incorporate the flavors and ingredients of Baden cuisine. The original Dutch Slavink is typically made with a simple beef or pork mince filling, while the Baden-style Slavink incorporates a blend of aromatic herbs and spices such as marjoram, thyme, and nutmeg. Additionally, the Baden-style Slavink is wrapped in smoky bacon, adding a rich and savory element to the dish. We alse have the original recipe for Slavink, so you can check it out.

• 500g (1.1 lb) beef or pork mince 500g (1.1 lb) beef or pork mince
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon thyme 1 teaspoon thyme
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 8 slices of smoky bacon 8 slices of smoky bacon
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the beef or pork mince, marjoram, thyme, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mince mixture into 8 equal portions and shape each portion into a small roll.
3. 3.
   Wrap each roll with a slice of smoky bacon, securing it with toothpicks if needed.
4. 4.
   Heat the vegetable oil in a large frying pan over medium heat.
5. 5.
   Add the bacon-wrapped rolls to the pan and cook for about 10-12 minutes, turning occasionally, until the bacon is crispy and the rolls are cooked through.
6. 6.
   Remove the toothpicks before serving.
7. 7.
   Serve the Baden-style Slavink hot with your choice of side dishes.

Treat your ingredients with care...

• Bacon — Choose smoky bacon with a good balance of fat and meat for the best flavor and texture.
• Marjoram — Use fresh marjoram if available, but dried marjoram works well too. Adjust the amount according to your preference for the herb's flavor.
• Thyme — Fresh thyme leaves provide a more pronounced flavor, but dried thyme can be used as a substitute. Adjust the quantity based on your taste preference.
• Nutmeg — Grate fresh nutmeg for the best aroma and flavor. If using pre-ground nutmeg, reduce the quantity slightly as it tends to be more potent.

Tips & Tricks

• For an extra burst of flavor, you can add a small amount of finely chopped onion or garlic to the mince mixture.
• If you prefer a spicier kick, you can add a pinch of chili flakes or paprika to the mince mixture.
• Make sure to cook the Slavink on medium heat to ensure the bacon crisps up without burning.
• Serve the Baden-style Slavink with a dollop of tangy mustard or a side of sauerkraut for an authentic German touch.
• Leftover Baden-style Slavink can be refrigerated and enjoyed cold as a tasty addition to salads or sandwiches.

Serving advice

Serve the Baden-style Slavink as a main course accompanied by traditional German sides such as sauerkraut, potato salad, or spaetzle. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

Arrange the Baden-style Slavink on a platter, showcasing the crispy bacon and juicy meat filling. Drizzle a light gravy or sauce over the rolls for an elegant touch. Serve with a side of sautéed vegetables or roasted potatoes to complete the presentation.