Pork sausage bitterballen

A quick crispy snack to enjoy.
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Recipe from: 20 October 2015
Preparation time: 20 min
Cooking time: 20 min


  • 400
    pork sausage - meat pushed out of casings
  • 30
    olive oil
  • 1
    garlic - grated
  • leaves
    of a fresh sprig of thyme
  • 75
  • 85
  • 225
    full cream milk - hot
  • pinch
  • 1/2
    small lemon - squeeze juice
  • 1.25
  • 1.25
    black pepper
  • 2
    eggs - beaten
  • 125
  • oil - for deep frying
  • Dijon mustard
Servings: Change Serving


Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool.

Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste.

Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper.

Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs.

Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!

Recipe reprinted with permission of lifeisazoobiscuit. To see more recipes, please click here.

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