Slavinken (Dutch Bacon Meatrolls)

Anita Wright

8 oz ground beef

8 oz ground pork

5 slices of bacon

2 tablespoons of bread crumbs

2 tablespoons of milk

Salt

Pepper

Nutmeg

1 tablespoon of butter

Mix the ground beef with the ground pork, and season to taste with the salt, pepper and nutmeg.

Knead in the breadcrumbs and the milk, and divide into five equal portions. Roll into small logs, approximately 3 ½ inches long.

Place one side of the bacon on one end of the log and wrap the bacon around it. Leave the ends exposed. Roll the meat a couple of times with the palm of your hand to tighten it up. After you've done all five rolls, cover and refrigerate for about thirty minutes.

Retrieve the slavinken from the fridge about ten minutes before you are getting ready to cook them. Melt the butter in a frying pan. Place the slavinken carefully in the pan. Cook them on low-medium heat to avoid scorching the bacon. Turn them around, carefully, and cook the other sides, until all side are golden brown.

Remove the meat rolls from the pan, return it to the stove and stir in half a cup of water or a tablespoon or two of tomato ketchup, scraping the bottom of the pan to loosen up all the crunchy bits.

Serve with boiled potatoes and a vegetable. Pour some of the pan gravy over the potatoes so they mash nicely.

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