Make these tasty snails yourself from minced meat wrapped in bacon, including handy step-by-step photos! A slavink is a roll of minced meat wrapped in bacon and is popular in Dutch cuisine. You can buy them ready-made in the store, but you can also easily make them yourself. And I will show you step by step in this blog.
A slave finch is sometimes confused with a blind finch, it does indeed look like it but is very different. A blind finch is made from minced veal wrapped in a slice of beef or smoked meat. A slavink (or a blind finch) is delicious with potatoes and vegetables or stew and is often a favorite with kids.
Tips when making slafins:
It is important when making a slavink that bacon is wrapped, because if this is not done properly, there is a chance that it will open during baking. There is therefore a special technique that you see below in the step by step photos
Fry the slafins on high heat all around for a crispy crust for the first few minutes, then turn the heat to low to let them cook inside.
Do you want to freeze the slafins? That’s fine too. Before baking, wrap them individually in plastic foil and then in a closed freezer container.
300 minced beef
12 slices smoked bacon
1 garlic clove
Pinch of salt and pepper
1 teaspoon mustard
3 tablespoon breadcrumbs
1 tablespoon dried parsley
Mix the minced meat with the egg, pepper, salt, mustard and a finely chopped or pressed garlic clove. Add a little extra breadcrumbs if the mincemeat is still very moist.
Place a slice of bacon on a cutting board. Place a slice here transversely a few cm from the top. Then lay a third slice flush with the first slice so that they don’t overlap slightly. Make 4 balls of the minced meat and shape them into a kind of sausage. Place it in the center where the bacon intersects.
Fold the horizontal single slice over the sausage. Then roll the two slices around the sausage. Press well on all sides. Put a little parsley on a plate and press a little on the sides of the slavink. Bake the slavink in a pan for about 12 minutes until golden brown and cooked through.
Source: Leukerecepten by leukerecepten-nl.
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