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Pork mixture:
Blend all ingredients except collorit well. Let swell for about 15 minutes. Spray a low 1/1 baking tray and pour about 0.8 liters of the mixture into it. Shake and tilt the tray to spread the batter evenly. Bake in combi mode 60% steam and 40% heat at 115°C for about 15–20 minutes. Cool down and brush thinly with collorit to give a fried appearance. Use a 15 cutter and divide each piece into three.
Raggmunk (potato pancake):
Blend all ingredients well. Set the griddle to setting 1. Spoon out 1 dl batter and gently flatten into a round circle. Fry slowly for a few minutes. Carefully fold the raggmunk. Optionally finish in the oven for a few minutes until cooked through.
Pork/Bacon:
2 kg ham purée
1.5 l whole eggs
3 tbsp red food colouring
2.5 tbsp salt
2 tsp ground black or white pepper
4 tsp liquid smoke
1.5 dl ham stock
2 dl Thickn´Up
1 tbsp browning sauce (collorit)
Raggmunk:
6 l mashed/pressed potatoes
2 l whole eggs
2 tbsp salt
Cooking fat for frying
Energi kcal: 111,51
Protein (g): 7,35
Fett (g): 5,04
Kolhydrater (g): 8,8
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