#pork sausage #bitterballen – easy rugby world cup snack

#pork sausage #bitterballen – easy rugby world cup snack

I love these easy pork sausage bitterballen. They are crispy, delicious with Dijon mustard, and just even grander with a refreshingly cold beer.

Pork sausage bitterballen

#pork sausage #bitterballen - easy rugby world cup snack
Prep time
Cook time
Total time
Recipe type: Snack
Cuisine: Dutch
Serves: 30
  • 400 g pork sausages, meat pushed out of casings
  • 30 ml olive oil
  • 1 clove garlic, grated
  • leaves of a fresh sprig of thyme
  • 75 g butter
  • 85 g flour
  • 225 ml full cream milk, hot
  • a pinch of nutmeg
  • juice of half a small lemon
  • 1.25 ml salt
  • 1.25 ml black pepper
  • 2 eggs, beaten
  • 125 g breadcrumbs
  • oil for deep frying
  • Dijon mustard
  1. Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool. Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk. Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely. Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard… and of course a cold beer!

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