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52
DK
SFW 350 C1
Hak kødet til omslaget to gange efter hinanden i kødhakkeren (først med den grove
og derefter med den fi ne hulskive 9), og bland det sammen med ingredienserne.
Hak også denne masse to gange i kødhakkeren. Skift hulskiven 9 ud med
kubbe-delen e (se kapitlet "Montering af kubbe-del").
Form kubbe-omslagene med kubbe-delen e, og frys dem.
Fyld:
Hak kødet to gange med kødhakkeren (først med den grove og derefter med
den fi ne hulskive 9).
Svits løgene, og bland dem godt sammen med kødet og de øvrige ingredienser.
Fyld kubbe-omslagene med blandingen, og sprødsteg dem.
Alternativt fyld:
250 g dampet broccoli
eller 250 g dampet squash
eller 250 g kogt ris
Frisk Rostbratwurst (tysk medister)
Ingredienser:
300 g magert oksekød
500 g magert svinekød
200 g spæk
20 g salt
1/2 spsk. hvidt, stødt peber
1 tsk. kommen
1/2 teske muskatnød
Kør oksekødet, svinekødet og spækket to gange gennem kødhakkeren.
Tilsæt de blandede krydderier samt salt, og ælt i 5 minutter.
Stil pølsefyldet i køleskabet i ca. 30 minutter. Fyld pølsefyldet i som beskrevet i
vejledningen (se kapitlet "Tilberedning af pølser"), og sno pølser på ca. 25 cm
længde.
Spis den færdige godt gennemstegte Rostbratwurst samme dag.
IB_103776_SFW350C1_LB3.indb 52 15.10.14 13:03
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