Page 59 - Signavio-Cookbook-2018-en

[PHILIPP M] German Turtle_B

Authors: Charlott Natho

Sausages and bacon tend to
be very salty, so you may not
5x5 bacon slices makes a good need to add extra seasoning
sized square for each turtle here GERMAN
Seasoning
necessary?
Put the Weave slices of Mix the ground
toothpicks into a bacon together meat and egg Yes Season the
bowl of water to to form a square together in a meat TURTLE
Hungry for soak for each turtle bowl
German Turtle No
Until you have one
bacon-weave per turtle
PHILIPP
Prepare turtles
There should be an edge Form the edges of the Acting as the One end will be the Embed sausages in MASCHKE
meat together, causing
of meat around the the meat patty to be “feet” tail, the other end turtle body by 2cm for a
cheese to join the patties “filled” with the cheese will be the head secure structure
Senior Software
Give the turtles 4 legs, a
Cut a third
Place the first Place some Place the other thinly Make a small sausage in half, head, and tail by making Tuck stray Use the soaked tooth Engineer & Trainer
picks to securely
Make 2 thin, flat meat patty on cheese slices on formed meat patty on Fold the bacon vertical cut at cut the end of holes in the bacon and bacon ends into attach the sausages
top of the cheese and
meat patties the center of the the center of the form it into one meat weave over it both ends of 2 one half into a embedding the relevant the body for a
bacon weave patty patty sausages point for the sausage piece into each uniform shape and bacon ends to August 2010
the body
turtle tail
turtle's body
German
Until you've finished
every turtle
Depending upon oven
and how crispy you
want your turtle to be
Put the turtles Cook the turtles Take out of the
onto the oven in the oven oven and serve
tray
Approx. Enjoy your meal!
40 minutes
Preheat the
oven to 200°C
Oven
heated up
Approx. 400 F

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