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Faschierter Rahmbraten
Minced pork with sour cream
Ingredients
sausage ingredients
- 500 g minced lean pork
- 1 onion, minced or finely chopped
- 1 roll, soaked in milk and squeezed
- 2 eggs, beaten
- 2 tablespoons breadcrumbs
- Marjoram
- Garlic to taste, crushed
to bake
- 2-3 tablespoons or more of meat stock
- Lard or oil
- 125 ml sour cream
- 1 teaspoon flour
to coat the sausages
- Extra breadcrumbs
Mise en place
- Pre-heat oven to 220° C (425° F - gas 7)
Method
- Mix together the sausage ingredients until you have a fairly firm consistency.
- Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
- Melt the lard in a frying pan and quickly brown the meat on all sides.
- Place the meat in a baking dish and add the stock.
- Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
- Add more stock if necessary.
- Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
Chef's note
Automate the process! Place the whole pork steak, quartered onion, bread roll, breadcrumbs, herbs, whole eggs and peeled garlic into a food processor equipped with a metal blade and blend to a rough mince.
Variations
Not having a spare bread roll when making this a second time, I used 3 tablespoons of dried packet herby stuffing, reconstituted with a little boiling water. I also a little yellow cornmeal to thicken the sausage mix and also to coat them as I feel it has such a nice flavour.
Other variations to this recipe can be found on its comments page, feel free to add yours!
Serving suggestions
Serve with noodles or potato dumplings.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
