John Myers
Sharp Danish Stumps
The perfect sharp danish stumps recipe with a picture and simple step-by-step instructions.
- 1 kg Hack of your choice, fresh
- 0,5 tsp Ground red chilli seeds
- 1 tsp Harrrisapaste see my KB: http://www./rezept/395859/Harrissapaste-in-2-Versionen.html
- 1 tbsp High proof rum
- 1 pinch Black pepper from the mill
- 1 pinch Chilli salt see my KB
- 2 piece Garlic cloves finely chopped
- 1 some Wild herbs according to the season
- 1 piece Finely chopped onion
- 1 piece Egg whisked
- 1 some Multi-Purpose breadcrumbs see my KB
- 16 piece Thin slices of bacon
- 1 some Rapeseed oil
- This is a regional recipe from our Danish friends. I made a variation to our liking out of it. I had a mixture of beef and ground boar and spiced it up like the Danes.
- Mix the mince and the other ingredients together and form cigar butts out of them. Fry them in rapeseed oil until crispy and then simmer in the electric oven preheated to 80 degrees (middle of the oven, top / bottom heat) for about 70 minutes.
- Now wrap the bacon slices around the stump and fry again briefly until the bacon is crispy. You know, I not only like it spicy, but also anything with a lot of roasted aromas.
- We had wowed fresh Danish potato wedges and a paprika cream sauce. At some point I’ll add the side dishes as extra recipes.
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