Pork nasties: Difference between revisions

From Cookipedia
Jump to: navigation, search
(Created page with "<!-- seo --> {{#seo: |title=Faschierter Rahmbraten, Austrian recipe |titlemode=replace |keywords=#faschierterrahmbraten #breadcrumbs #lard #pork #stock #onion #flour #garlic...")
 
No edit summary
 
(10 intermediate revisions by the same user not shown)
Line 1: Line 1:
<!-- seo -->
<!-- seo -->
{{#seo:
{{#seo:
|title=Faschierter Rahmbraten, Austrian recipe  
|title=Pork nasties - a bad recipe
|titlemode=replace
|titlemode=replace
|keywords=#faschierterrahmbraten #breadcrumbs #lard #pork #stock #onion #flour #garlic #sourcream #eggs #sausage  
|keywords=#porknasties #breadcrumbs #lard #pork #onion #garlic #sourcream #eggs #sausage  
|hashtagrev=032020
|hashtagrev=032020
|description=Minced pork with sour cream
|description=A good way to waste pork and time
}}
}}
<!-- /seo -->
<!-- /seo -->
 
My disastrous take on [[Faschierter Rahmbraten]] which cooked properly is [[Minced]] [[Pork|pork]] with [[Sour cream|sour cream]].  I put twice the amount of bread, <i>brown</i> at that.  Didn't squeeze out the excess milk and <i>over</i>cooked it on a bed of canned tomatoes.  This is a reminder to me to follow my own recipes and not to make this particular mistake again.
{{Template:CookTools}}
<div class="right_imgs" style="float: right; width: 320px;">
<span class="review">
<span class="reviewHeader">
===Recipe review===
</span>
'''<span class="reviewTitle">Funny sausages!</span>'''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc">These look weird, but taste great. It's another great way to use pork.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span>
 
{{recipesummary
{{recipesummary
|TotalCalories = 2442
|TotalCalories = 2442
Line 24: Line 14:
|DatePublished=20th January 2013
|DatePublished=20th January 2013
|Author=Chef
|Author=Chef
|ImageComment = Faschierter Rahmbraten, cornmeal-coated, ready for the oven
|ImageComment = Pork nasties, dressed up with nice beans, cream and spaghetti
  |Servings = Serves 4
  |Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
Line 30: Line 20:
  |PrepTime = 10 minutes
  |PrepTime = 10 minutes
  |CookTime = 40 minutes
  |CookTime = 40 minutes
  |Image = [[Image:Faschierter Rahmbraten recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Nasty pork nasties.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Faschierter Rahmbraten mixed.jpg|thumb|300px|right|Faschierter Rahmbraten - Mixed!]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Faschierter Rahmbraten lazy way.jpg|thumb|300px|right|Making the Faschierter Rahmbraten the lazy way]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
</div>
 
[[Minced]] [[Pork|pork]] with [[Sour cream|sour cream]]
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Porky nasties - YUK!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">1</span>/5 </span>
 
<span class="reviewDesc">Everything about this is wrong.  Don't make it (like this anyway).</span>  


'''sausage ingredients'''
<span class="reviewAuthor"> [[User:Chef]] </span></span>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| 500 g [[Minced|minced]] lean [[Pork|pork]]
| 500 g [[Minced|minced]] lean [[Pork|pork]]
Line 43: Line 43:
| 1 [[bread roll]], soaked in [[Milk|milk]] and squeezed
| 1 [[bread roll]], soaked in [[Milk|milk]] and squeezed
| 2 [[Eggs|eggs]], beaten
| 2 [[Eggs|eggs]], beaten
| 2 tablespoons [[Breadcrumbs|breadcrumbs]]
| 4 tablespoons [[Panko]] breadcrumbs
| [[Marjoram]]
| Copious fresh [[herbs]], chopped
| [[Garlic]] to taste, crushed
| [[Garlic]] to taste, crushed
}}
'''to bake'''
{{RecipeIngredientsNB
| 3 tablespoons or more of [[Meat stock|meat stock]]
| 1 tablespoon [[Lard]] or [[Oil|oil]]
| 125 ml [[Sour cream|sour cream]]
| 1 teaspoon [[Flour|flour]]
}}
'''to coat the sausages'''
{{RecipeIngredientsNB
| Extra [[Breadcrumbs|breadcrumbs]]
}}
}}


Line 70: Line 58:
| Place the [[Meat|meat]] in a [[Baking|baking]] dish and add the [[Stock|stock]].
| Place the [[Meat|meat]] in a [[Baking|baking]] dish and add the [[Stock|stock]].
| Immediately, reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Bake|bake]] the [[Meat|meat]] for about 30 minutes, [[Basting|basting]] frequently.
| Immediately, reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Bake|bake]] the [[Meat|meat]] for about 30 minutes, [[Basting|basting]] frequently.
| Add more [[Stock|stock]] if necessary.
| Just before serving, mix the [[Cream|cream]] with the [[Flour|flour]], bring to the [[Boil|boil]] and mix with the [[Meat|meat]] juices.
| Just before serving, mix the [[Cream|cream]] with the [[Flour|flour]], bring to the [[Boil|boil]] and mix with the [[Meat|meat]] juices.
}}
}}
<gallery widths=250px heights=250px perrow=5>
Image:Pork nasties cooked.jpg|thumb|300px|right|Pork nasties, cooked over tomatoes
Image:Anaemic uncooked nasties.jpg|thumb|300px|right|Uncooked, anaemic nasties
</gallery>
===Chef's note===
===Chef's note===
Automate the process! Place the whole [[pork steak]], quartered [[onion]], [[bread]] roll, [[breadcrumbs]], [[herbs]], whole [[eggs]] and peeled [[Garlic|garlic]] into a [[food processor]] equipped with a metal blade and blend to a rough mince.
Automate the process! Place the whole [[pork steak]], quartered [[onion]], [[bread]] roll, [[breadcrumbs]], [[herbs]], whole [[eggs]] and peeled [[Garlic|garlic]] into a [[food processor]] equipped with a metal blade and blend to a rough mince.
===Variations===
===See also===
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.
[[Faschierter Rahmbraten]] the proper way.
 
Other variations to this recipe can be found on its [[Talk:Faschierter Rahmbraten|comments]] page, feel free to add yours!
===Serving suggestions===
===Serving suggestions===
Serve with [[Noodles|noodles]] or [[potato dumplings]].
Serve with [[Noodles|noodles]] or [[potato dumplings]].
{{Template:ThinkPig}}
{{RecipeLine}}
{{RecipeLine}}
[[Category:Recipes|Faschierter rahmbraten]]
[[Category:Recipes]]
[[Category:Austrian recipes|Faschierter rahmbraten]]
[[Category:Austrian recipes]]
[[Category:Main courses|Faschierter rahmbraten]]
[[Category:Main courses]]
[[Category:Meat recipes|Faschierter rahmbraten]]
[[Category:Meat recipes]]
[[Category:Pork recipes|Faschierter rahmbraten]]
[[Category:Pork recipes]]
[[Category:Favourite recipes|Faschierter rahmbraten]]
[[Category:Favourite recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]
[[Category:Unusual recipes]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#faschierterrahmbraten #breadcrumbs #lard #pork #stock #onion #flour #garlic #sourcream #eggs #sausage </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/faschierterrahmbraten|#faschierterrahmbraten]] [[Special:Search/porknastiess|#porknastiess]] [[Special:Search/lard|#lard]] [[Special:Search/pork|#pork]] [[Special:Search/onion|#onion]] [[Special:Search/garlic|#garlic]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/eggs|#eggs]] [[Special:Search/sausage|#sausage]]
</code><!-- /footer hashtags -->

Latest revision as of 15:12, 17 April 2024

My disastrous take on Faschierter Rahmbraten which cooked properly is Minced pork with sour cream. I put twice the amount of bread, brown at that. Didn't squeeze out the excess milk and overcooked it on a bed of canned tomatoes. This is a reminder to me to follow my own recipes and not to make this particular mistake again.

Pork nasties
Electus
Pork nasties, dressed up with nice beans, cream and spaghetti
Servings:Serves 4
Calories per serving:610
Ready in:50 minutes
Prep. time:10 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

Best recipe review

Porky nasties - YUK!

1/5

Everything about this is wrong. Don't make it (like this anyway).

User:Chef

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat oven to 220° C (425° F - gas 7)

Method

  1. Mix together the sausage ingredients until you have a fairly firm consistency.
  2. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
  3. Melt the lard in a frying pan and quickly brown the meat on all sides.
  4. Place the meat in a baking dish and add the stock.
  5. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
  6. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
  • Pork nasties, cooked over tomatoes

    Pork nasties, cooked over tomatoes

  • Uncooked, anaemic nasties

    Uncooked, anaemic nasties

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.

See also

Faschierter Rahmbraten the proper way.

Serving suggestions

Serve with noodles or potato dumplings.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#faschierterrahmbraten #porknastiess #lard #pork #onion #garlic #sourcream #eggs #sausage

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Pork_nasties&oldid=270278’