Pork nasties

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Pork nasties
Pork nasties

Random recipe review

Porky nasties - YUK!

1/5

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

User:Chef
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

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.


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.

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.

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