At the request of my ol' pal Luc, I've posted this recipe for you all.
Ahhhh something that Farmor loved to cook up and we loved to eat! Served with a topping of fried onions alongside potatoes (usually boiled) and crinkle cut carrots buttered with pepper and a little salt.....nothing finer.
2-1/4 lbs. ground pork
3/4 shallot or finely diced onion
3 tsp. salt
5 Tbsp. potato starch flour
3/4 tsp. black pepper
1/2 tsp. nutmeg
1/4 tsp. ginger (fresh grated is best)
2 1/2 cups milk
3–4 Tbsp. oil
1. Preheat your oven to 350º F. (If you're going to have onions on the top, see recipe below and start them now). In a large bowl, combine the meat, eggs and salt, and stir until the mixture becomes sticky.
2. Slowly add the flour and spices to the meat mixture and combine thoroughly.
3. Add the milk to the meat mixture a little at a time, making sure that the meat gets sticky with each addition prior to adding more of the milk.
4. The final mix should not be too firm. Shape into balls about 2 to 2 1/2 inches across.
5. In a frying pan over medium-high heat, warm the oil and fry the medisterkaker until they are chestnut brown, about 5-7 minutes per side.
6. Place the fried medisterkaker in the oven on a baking sheet for about 15 minutes to finish cooking through. At this point, you can start to make a gravy on the stove top using the pan you just used to fry your medisterkaker in.
Take one onion and peel; slice horizontally to make onion rings. You don't want them too thick, but not paper thin either. Toss the rings in a bowl with some salt to coat. Then, place in a frying pan with some butter and bring to heat over medium.
When they start to sizzle, turn the heat down and let the onions cook slowly; adding more butter once in a while to get them golden brown. Don't stir the onions too often as they might break up. You can gently toss the pan a bit but remember to be gentle.
The salt and butter with the onion will crisp up and you will find them to be succulent and sweet tasting - perfect to adorn your medisterkaker.