Medisterkaker
Yield
10 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | pounds |
ground pork
20 per cent fat |
|
| 3 | teaspoons |
salt
|
|
| 5 | tablespoons |
potato starch flour
|
* |
| ¾ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
ginger
|
|
| 2 ½ | cups |
milk, whole
high in fat |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
ground pork
20 per cent fat |
|
| 15 | ml |
salt
|
|
| 75 | ml |
potato starch flour
|
* |
| 3.8 | ml |
black pepper
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
ginger
|
|
| 591 | ml |
milk, whole
high in fat |
Directions
Mix the meat with salt until sticky.
Add flour and spices. Add milk, a little a time.
Be sure the meat gets sticky between each time you add milk.
The resulting blend should not be too firm. Make balls the size of a small child's fist.
Fry in a hot frying pan, when the are chestnut brown put them in simmering water or broth.
Takes about ten minutes to get finished.
