Dutch Slavinken

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Dutch Slavinken is an excellent comfort food, and very easy to make. Which is good for those of us who don’t live in that country. The Dutch love them, but rarely go to the trouble of preparing them at home, because they can buy them ready made at practically every butcher shop or grocery store.

This Dutch Slavinken recipe calls for frying them on the stovetop, but you can also barbecue them on your grille. They taste great with potato and vegetable side dishes. If you do grille them, try serving and eating them on hot dog buns with ketchup, mustard, and some chopped onions. Superb!

Dutch Slavinken Public Domain

Dutch Slavinken Recipe-

Ingredients:

(makes 6)

Directions:
  1. In a large mixing bowl, combing all the ingredients thoroughly (with the exception of the bacon). Note: the 1/2 tsp. of salt is the amount I like, you may want more, or less, or none at all. The ketjap manis is a type of soy sauce, so it does provide some “saltiness” to the mix. I just like to add a bit more saltiness, without increasing the sweetness of the mixture that ketjap manis adds.
  2. Use the blunt side of a large, wide knife to hold flat and stretch the slices of bacon with your hands.
  3. Now mold the meat mixture into 6 sausages-like shapes, then wrap and enfold them in a winding motion with one of the elongated slices of bacon. The bacon usually sticks to the meat mixture well, but if you feel it could unwrap during the frying, secure the strips with a couple toothpicks.
  4. Now melt the butter in a large skillet over high heat and fry the slavinkens until browned. Turn as needed to ensure they are nicely browned all over.
  5. Once the are browned, lower the heat to medium, add about 1/2 cup of water, cover the skillet and let them simmer for about 10-15 minutes until well cooked all the way through.
  6. Serve your Dutch Slavinkens while still nice and hot, with a potato and vegetable side dish. Note: this dish is just as easy to make in large batches as small. If you want to make enough for future eating as well as today’s dinner, just double or triple the recipe. Go all the way through Step 3, then separate the Dutch Slavinkens you want to save, place them in sealable freezer bags and store them in your freezer.

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