This is standard Danish fare, made of ground pork and veal. Traditionally served with boiled potatoes, gravy and rødkål (braised red cabbage). Originally, this dish was made so that the meat would feed more people, and thus, the possibilities as to what can be added are numerous.
These can be frozen and reheated.
- 250 grams (about 0.5 lbs) ground veal
- 250 grams ground pork
- 1 large egg
- 1 finely chopped onion
- 20% by volume of bread crumbs (or approx 3/4 cup)
- pepper and salt to taste
- garlic (optional)
- substitute bread crumbs with wheat germ and/or oat bran
- ground parsley to taste
- Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran.