{"id":807,"date":"2011-04-22T04:24:54","date_gmt":"2011-04-22T04:24:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=807"},"modified":"2011-04-22T04:24:54","modified_gmt":"2011-04-22T04:24:54","slug":"cajun-hackbraten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/cajun-hackbraten\/","title":{"rendered":"Cajun-Hackbraten"},"content":{"rendered":"

Zutaten:<\/b>
\n2 Lorbeerbl\u00e4tter
\n1Tl Salz
\n1Tl Cayenne Pfeffer
\n1Tl schwarzer Pfeffer
\n1\/2Tl wei\u00dfer Pfeffer
\n1\/2Tl Kreuzk\u00fcmmel, gemahlen
\n1\/2Tl Muskatnu\u00df, gerieben
\n4 EL Butter
\n3\/4 Tasse Zwiebel, feingehackt
\n1\/2 Tasse Staudensellerie, gehackt
\n1\/2 Tasse gr\u00fcne Paprika; gehackt
\n1\/4 Tasse Lauchzwiebel, feingehackt
\n2Tl Knoblauch, zerdr\u00fcckt
\n1 EL Tabasco
\n1 EL Worcestershire Sauce
\n1\/2 Tasse Vollmilch
\n1\/2 Tasse Ketchup
\n675 g Rinderhackfleisch
\n225 g Schweinehackfleisch
\n2 Eier, verschlagen
\n1 Tasse Semmelbr\u00f6sel, fein<\/p>\n

\nZubereitung: <\/b>
\nGew\u00fcrze in einer kleinen Sch\u00fcssel vermengen und beiseite stellen. In einem gro\u00dfen Topf Butter auf mittlerer Flamme schmelzen. Zwiebel, Sellerie, Paprika, Lauchzwiebeln, Knoblauch, Tabasco, Worcestershiresauce und Gew\u00fcrzmischung zugeben. Unter R\u00fchren anschwitzen, bis die Masse sehr dick und klebrig wird, ca. 5 Minuten, dabei immer wieder \u00fcber den Topfboden schaben, damit nichts anh\u00e4ngt. Milch und Ketchup zugeben, zwei weitere Minuten kochen und ab und zu umr\u00fchren. Vom Herd nehmen und auf Zimmertemperatur abk\u00fchlen lassen. Hackfleisch (alternativ zur obigen Mischung kann man auch 1kg halb und halb verwenden), Eier, Gem\u00fcsemischung und Semmelbr\u00f6sel vermengen, mit nassen H\u00e4nden aus der Masse auf einem Backblech (vorher fetten) einen 4 cm hohen Laib von 10-15 cm Breite und 20-30 cm L\u00e4nge formen. Bei 160\u00b0C 25 Minuten backen, dann die Hitze auf 200 Grad erh\u00f6hen und weitere 35 Minuten backen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 2 Lorbeerbl\u00e4tter 1Tl Salz 1Tl Cayenne Pfeffer 1Tl schwarzer Pfeffer 1\/2Tl wei\u00dfer Pfeffer 1\/2Tl Kreuzk\u00fcmmel, gemahlen 1\/2Tl Muskatnu\u00df, gerieben 4 EL Butter 3\/4 Tasse Zwiebel, feingehackt 1\/2 Tasse Staudensellerie, gehackt 1\/2 Tasse gr\u00fcne Paprika; gehackt 1\/4 Tasse Lauchzwiebel, feingehackt 2Tl Knoblauch, zerdr\u00fcckt 1 EL Tabasco 1 EL Worcestershire Sauce 1\/2 Tasse Vollmilch 1\/2 Tasse … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,57,47],"tags":[82],"class_list":["post-807","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","category-schwein","tag-hackfleisch","item-wrap"],"yoast_head":"\nCajun-Hackbraten<\/title>\n<meta name=\"description\" content=\"- Cajun-Hackbraten\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/cajun-hackbraten\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cajun-Hackbraten\" \/>\n<meta property=\"og:description\" content=\"- Cajun-Hackbraten\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/cajun-hackbraten\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-22T04:24:54+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Cajun-Hackbraten\",\"datePublished\":\"2011-04-22T04:24:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/\"},\"wordCount\":208,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hackfleisch\"],\"articleSection\":[\"Hauptgerichte\",\"Rind\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/\",\"name\":\"Cajun-Hackbraten\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-22T04:24:54+00:00\",\"description\":\"- Cajun-Hackbraten\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/22\\\/cajun-hackbraten\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cajun-Hackbraten\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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