Mix the minced pork rind with the seasoned mince, chopped onions and a Weck soaked in hot beef broth. Cool the mixture.
When it has gelled, cut the Weck into small portions (like meat loafs), coat with beaten egg and breadcrumbs and fry in very little flomenfett (lard).
Serve with fried onions and bread or possibly cooked, peeled potatoes.
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