INGREDIENTS
- – Minced pork (bondiola) 500 g.
- – Pork sausage 2 models.
- – White onion (brunoise) 100 g.
- – Bread crumbs 150 g.
- – Milk 100 g.
- – Grated cheese 200 g.
- – Egg 2 models.
- – Parsley.
- Beer sauce:
- – Chopped garlic.
- – Onion ½ unit.
- – Salt and pepper.
- – Sugar 2 tbsp.
- – Butter 1 tbsp.
- – Beer 500 cc.
- – Mustard 3 tbsp.
- Armed:
- – Arugula.
- – Recent thyme.
- – Salt and pepper.
- – Grated cheese.
- – XXL sizzling canine bread or an excellent baguette bread.
We clear up right now’s menu with this spectacular sandwich, with beer and pork sauce.
PROCEDURE:
For the meatballs:
1. For the pork meatball, sauté the minimize onions and blend with the meat and the
chorizo.
2. Hydrate the bread with the milk and drain the milk and add it to the meat.
3. Add the cheese and egg. Boost.
4. Make 5 cm balls and brown them in a frying pan and end cooking within the oven.
5. To assemble, minimize the bread, put the arugula leaves, the meatballs with the sauce and end with the grated cheese.
6. For the sauce, sauté the garlic and onion with a bit butter till translucent, add the beer and sugar, let it scale back by half, add the mustard and cook dinner till thickened.
