Full skager

Ingredients for Full skager

Instructions for Full skager

To prepare the Full skager recipe, please follow these instructions:

Minced pork and minced lard kneaded with grated onions, allspice, thyme, salt and pepper. Forcemeat Walnut-sized meatballs, rolled to may. put card in the freezer.

Dough: Oat grynene be soaked in water then the flour in until the dough is smooth, but still dropping and is to get to stick together. Let the dough rest in a 1/2 time.

Then forms in hand small, thin "crepes" of dough (Walnut-sized lumps of dough), which would then be around kødbollen and closes, so there are no holes in the dough, the unnecessary WAD of dough of nippes.

Fulltime pasties accepted now in a pot of boiling water – there regularly and gently stir into the pan. The water must not boil, just simmer after fulltime pasties come in. They are finished after about 20 min. – but take a up and check in all addressed.

They are eaten with salt and, if desired. thyme.

Tips:
Full skager is a specialty from Sejerø: