Pork sausage bitterballen

Crispy and delicious.
 
recipe, pork, snacks
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Recipe from: 16 October 2015
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • 400
    g
    pork sausages, meat pushed out of casings
  • 30
    ml
    olive oil
  • 1
    clove garlic, grated
  • leaves of a fresh sprig of thyme
  • 75
    g
    butter
  • 85
    g
    flour
  • 225
    ml
    full cream milk, hot
  • a pinch of nutmeg
  • juice of half a small lemon
  • 1.25
    ml
    salt
  • 1.25
    ml
    black pepper
  • 2
    eggs, beaten
  • 125
    g
    breadcrumbs
  • oil for deep frying
  • Dijon mustard
Servings: Change Serving
 
 

Method

 
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.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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