#114
Today we're having a bacon bomb with a filling of Käsespätzle (cheese spaetzle). Homemade Käsespätzle and fried onions wrapped in ground beef (seasoned with Grillinger sauce). All topped with pork belly and Dirty Harry barbecue sauce.
It was amazing! :-)
Enjoy!
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The Recipe:
Spaetzle:
250 g flour
2 eggs
125 ml water
Salt
Mix everything together to form a thick dough and let it rest for a bit.
Then press the dough through a spaetzle maker or similar tool into boiling salted water. When the spaetzle float to the surface, transfer them to a bowl of cold water, then drain them in a colander.
Sauté 2-3 onions in a pan.
Weave a lattice from about 35-40 slices of bacon.
Mix 1 kg of mixed ground beef with "Grillinger Bavarian BBQ Sauce" or another BBQ sauce of your choice and spread it over the bacon lattice.
... Top with fried onions, then spaetzle and your choice of cheese.
Roll up tightly and place on a grill rack.
Cook indirectly at about 120-140 degrees Celsius until the internal temperature reaches about 70 degrees Celsius. Brush with "Dirty Harry" or other BBQ sauce and grill for another 10 minutes.
Enjoy!
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...or directly from Ankerkraut:
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