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DK
SFW 350 D2
Frisklavede grillpølser
Ingredienser:
300 g magert oksekød
500 g magert svinekød
200 g nakkespæk
20 g salt
1/2 spsk. hvid, malet peber
1 tsk. kommen
1/2 tsk. muskatnød
Kør oksekød, svinekød og spæk igennem kødhakkeren to gange.
Tilsæt de blandede krydderier samt salt, og ælt i 5 min.
Stil pølsefyldet i køleskabet i 30 minutter. Fyld pølsefyldet på efter vejledningen
(se kapitlet "Fremstilling af pølser"), og luk pølserne ved en længde på 25 cm
ved at dreje dem om sig selv.
Steg og spis de færdige grillpølser samme dag.
Småkagedej
Ingredienser:
500 g smør
500 g sukker
2-3 breve vaniljesukker
1 brev vaniljebudding
1/4 tsk. salt
1 æg
4 æggeblommer
800 g mel (type 405)
2 tsk. bagepulver
200 g malede mandler (smuttede)
Revet skal af en citron
Pisk smørret til det skummer. Tilsæt de øvrige ingredienser lidt ad gangen, og ælt
dejen godt. Lad den færdige dej hvile tildækket i køleskabet i ca. 12 timer (f.eks.
natten over). Kør den derefter igennem kødhakkeren med småkagetilbehøret 1.
Læg småkagerne på en bageplade med bagepapir. Bag småkagerne gylden-
brune i en forvarmet bageovn ved 180 °C i ca. 10-15 minutter.
23


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