Farseret Ribbensteg

Name: Farseret Ribbensteg
Yield: 4
Ingredients: Pepper; Salt; 1.5 Finely chopped onion; 100 g Mushroom; 1500 g Lean roast pork without rind; 2 Eggs; 2 dl Milk; 2 tsp Dried thyme; 3 tbsp Wheat flour; 500 g Pork sausage meat

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Farseret Ribbensteg

		Pepper
		Salt
1.5		Finely chopped onion
100	g	Mushroom
1500	g	Lean roast pork without rind
2		Eggs
2	dl	Milk
2	tsp	Dried thyme
3	tbsp	Wheat flour
500	g	Pork sausage meat

Instructions for Farseret Ribbensteg

To prepare the Farseret Ribbensteg recipe, please follow these instructions:

A large knife is stuck through the ribs and a pocket is cut all the way through the meat. The fathers are touched as a regular frikadellefars. Mushrooms are cleansed and cut into the tern and turned into the dad that is filled in the step pocket. (Any excess father is roasted as almonds.) The steps are cut at the edges of the corners, which was difficult. Season well with salt, pepper and thyme and put in a frying dish with a little water. Stir about 2 hours at 200 degrees. Served with cream potatoes, green salad and sauce bearnaise. Although the day after the eater a piece of reddish.

Farseret Ribbensteg

Ingredients for Farseret Ribbensteg

Instructions for Farseret Ribbensteg

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