Priests’ Meatloaf – Faschierter Braten

Rating: 3.64 / 5.00 (11 Votes)

Total time: 45 min



, salt, pepper Pepper from the mill Yield: Besides 2 1/2 1/2, hours total preparation time.

While most creations made with minced meat are a welcome way to use leftovers, this minced roast uses only fresh and relatively expensive ingredients. This is already indicated by the name of the dish: The clergy never had to worry about food in devout Italy. Whoever has read or seen Guareschi’s ‘Don Camillo’ remembers that on feast days, at a baptism, wedding or funeral, the priest was given a nice salami or a chicken or a rabbit. In some rural areas this custom is still alive today, to the delight of the country priests.

Now for the preparation: mash the sausage meat with a fork and pour it into a large bowl. Stir in the pork tartare. Cut the ham and mortadella very small with a good knife (do not put through a meat grinder) and add to the meat mixture. Restrain salt and season with pepper, as sausage and ham are usually already very hearty seasonings. Incorporate the egg and bind the mixture with grated Parmesan cheese and breadcrumbs. Knead the meat mixture into an even dough and shape into an oblong bun.

Wrap this bun in gauze and tie with twine to keep its shape during roasting.

For the sauce stock, sauté the onion, carrot and s

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