Smokey minced roast
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Pellet grill with grill plate, large bowl
Ingredients
• 1 kg minced meat (minced meat, half beef, half pork)
• 1 stale roll or 2 slices of toast
• 100 ml milk
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 eggs
• 1 tbsp mustard
• 1 tsp sweet paprika powder
• 1 teaspoon dried marjoram
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2–3 tbsp breadcrumbs
• a little soft butter for spreading
• possibly some water for watering
For the filling:
• 2 Frankfurter (Vienna) sausages
• 4 pickles
• 4 hard-boiled eggs
Accessories are available in our shop!
preparation
➊ Cut the bread roll or toast into small pieces and soak it in the milk until soft. Squeeze out any excess milk.
Sauté the onion in a little oil until translucent. Briefly add the garlic and let cool.
➋ In a large bowl, combine the minced meat with the soaked bread roll/soaked toast, eggs, onion and garlic mixture, mustard, paprika, marjoram, and parsley. Season with salt and pepper. If the mixture is too soft, knead in 2–3 tablespoons of breadcrumbs until it's easy to form.
➌ Place half of the minced meat mixture on a rimmed griddle and flatten it into an oval shape approximately 2 cm thick. Place the frankfurters on the left and right sides of the meat mixture, sandwich the pickles and hard-boiled eggs between them, and cover everything with the remaining minced meat mixture. Press down firmly.
➎ Bake the roast for 60–70 minutes, until the internal temperature reaches 75–80°C. Baste with some of the meat juices or water occasionally to keep the meat moist. Slice to serve.
Recipe by Barbara Naschenweng
When she can provide detailed advice to her customers in one of her barbecue shops, Barbara Naschenweng, or BBQ-Babs for short, is in her element. And because she's been grilling for "a long time," she turned her hobby into a career 20 years ago. Since then, the friendly Viennese native's expertise has been in high demand. www.barbecue-point.at
www.oesterreichgrillt.at
Recipe from FIRE&FOOD issue 02/2025
