Let your bread meat flakes when cut makes it difficult to serve in regular portions for your family and friends. A pile of bread crumbs meat also is something very appealing to the eye. Fortunately, add cracker crumbs, pork sausages and milk to your recipe can give you a solid consistency. Milk and cookie crumbs and bind the meat dry after baking, which helps make bread meat is solid. The pig gives consistency, as their flesh is more sticky, so they keep their shape better if made only with meat vaccine.
Preheat your oven to 350 ° F (180 ° C). Opens the sausage filling withdrawn inside the skin and put into the container. Add the beef mince, crumbs of cookies and milk. Mix all ingredients by hand for two or three minutes until achieve a consistent mix. Continue reading
Sauerkraut, potato dumplings with meat loaf with homemade noodles taste particularly delicious. Peel onion and cut into small cubes. Heat oil in a Dutch oven 10 g lard and fry the onions light. Add the sauerkraut and sear on high temperature until it begins to brown slightly. The temperature switch to medium and season the cabbage with a bay leaf, juniper berries, pepper, salt and sugar. Cover and simmer for a sauerkraut gently about 30 minutes. Floury potatoes as potatoes in about 20 minutes to cook at all.
The water then drain and place the potatoes in cold water for rapid cooling. Peel the potatoes, pressing the potato masher and mix with an egg. Potatoes with salt and nutmeg, and knead in enough flour until a smooth dough. Place the dough on a floured surface, shape into a roll, in about 1 cm thick slices and roll into finger thick noodles, like to see in the picture above. In a medium stainless steel pot salted water to a boil, add the noodles and turn the temperature back to medium. After about 5 minutes, the noodles rise to the surface and can be drained in a colander. In a nonstick pan, heat 10 g of lard. Dice the bacon and fry it in vigorously with the noodles until the noodles begin to brown. Continue reading