MEDISTERKAKER

Ground pork: Use a blend of minced fat and lean pork. Should contain about 20% fat. Milk: Should be high in fat. Potato flour: I guess corn starch will do just as well. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008