Minced meat

Minced meat
Quantity Ingredient
150 g Pigs neck
150 g High rib

Minced meat can be used in many ways. If you want to make mincemeat yourself, you need a mincer. The advantage over ready-to-eat minced meat is that you can store the meat in the refrigerator for several days before processing, whereas ready-to-eat minced meat should be consumed on the same day. You can also determine the quality of the meat you use yourself. To prevent the minced meat from becoming too dry when roasted, it needs a certain amount of fat. Dice the neck of pigs with fat. Dice high rib. Remove silvery skin. Turn the meat alternately through the coarse disc of the mincer. Then turn again with the desired thickness. The middle slice is suitable for minced meat for frying, for example for bolognese. The fine slice is suitable for shaping for meatballs.

Servings: 2, Difficulty: 
Preparation time: 10 minutes, Total duration: 10 minutes

All data per serving:
370 kcal
0 g
29 g
20 g

(C)opyright by Marions Kochbuch