Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).
2 slices of bread
2 tbsp milk
½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
½ cup of bread crumbs
1 small onion, minced
½ tsp salt
½ tsp curry powder
½ tsp nutmeg
½ tsp chili paste or pepper
5 slices of bacon cut in half
½ stick of butter or margarine
- Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
- Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
- Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides on med high. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min.