{"product_id":"klasse-hackipulver","title":"Mince Seasoning (Klasse Hackipulver)","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKlasse Hackipulver, a Franconian minced-meat seasoning for meatballs, rissoles and meatloaf\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKlasse Hackipulver is our classic for minced meat and the thing that gives Grandma's rissoles their unmistakable character. We compose it in our workshop in Klingenberg am Main from onions, black pepper, sweet paprika, cumin, smoked paprika, caraway, cloves, nutmeg, garlic, coriander, marjoram, mustard, bay leaves, lemon and cardamom. The character: warm-savoury with a fine smoke note, a strong onion depth and a citrus tip that makes the minced meat seem fresher.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eKlasse Hackipulver is the standard seasoning for rissoles, meatballs, meatloaf, hachés, meat fillings, klopse, Königsberg klopse, meatballs, cevapcici variations and stuffed peppers. Also in minced-meat sauces for lasagne, bolognese, cannelloni and moussaka. About two level teaspoons per 500 g mince, worked into the cold minced meat and left to rest briefly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Always work the seasoning into the cold minced meat and let it rest for at least 15 minutes before frying – this keeps the rissoles juicy and full of flavour.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic German rissoles from Grandma's kitchen\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy rissoles with full aroma in 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 (8 rissoles):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g mixed minced meat\u003c\/li\u003e\n\u003cli\u003e1 stale bread roll, soaked in water\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced and sweated golden-brown in butter\u003c\/li\u003e\n\u003cli\u003e1 egg (size M), 2 tbsp parsley\u003c\/li\u003e\n\u003cli\u003e2 tsp Klasse Hackipulver, 1 tsp \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt flakes\u003c\/strong\u003e\u003c\/a\u003e to season\u003c\/li\u003e\n\u003cli\u003e2 tbsp clarified butter or vegetable oil for frying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Squeeze out the roll, combine with minced meat, sweated onion, egg, parsley, Hackipulver and salt. Knead for a maximum of one minute, otherwise the rissoles turn tough. Form eight equal-sized rissoles from the mixture. Fry in a pan with clarified butter over medium heat for four minutes per side, until golden-brown and cooked through. Serve with fried potatoes, sauerkraut or simple mashed potato.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA minced-meat spice blend with onions, paprika, mustard and marjoram\u003c\/li\u003e\n\u003cli\u003eA warm-savoury character with a smoke note and citrus tip\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for rissoles, meatballs, meatloaf, cevapcici and bolognese\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic German companions: \u003ca href=\"\/en\/products\/majoran-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efreeze-dried marjoram\u003c\/strong\u003e\u003c\/a\u003e for the minced meat and the \u003ca href=\"\/en\/products\/klingenberger-brotgewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKlingenberg bread spice\u003c\/strong\u003e\u003c\/a\u003e for freshly baked bread alongside. A salt finish on the finished rissoles: \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSun Salt flakes\u003c\/strong\u003e\u003c\/a\u003e for minerality or \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e from the mill. A pepper accent at the table: the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e. For meatballs with an oriental note: our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much Hackipulver per 500 g mince?\u003c\/strong\u003e\u003cbr\u003e\nRule of thumb: two level teaspoons per 500 g minced meat. With pure beef mince a little more, with pork mince a little less. If you like it stronger, go to one tablespoon per 500 g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Klasse Hackipulver for?\u003c\/strong\u003e\u003cbr\u003e\nBesides rissoles and meatballs, also for meatloaf, cevapcici, Königsberg klopse, bolognese sauce, lasagne filling, stuffed peppers, cabbage rolls, moussaka, meatballs and minced-meat pizza topping.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it called Hackipulver?\u003c\/strong\u003e\u003cbr\u003e\n„Hacki“ is an affectionate term for minced meat, „Klasse“ stands for the quality of the blend. The name grew in the Franconian-German language area and describes a seasoning that turns minced meat into a top-class rissole.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Hackipulver differ from \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003eBaharat\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\nHackipulver is the German minced-meat blend with onions, mustard and marjoram – classically warm-savoury. Baharat is the oriental minced-meat blend with pepper, paprika and cardamom – noticeably more piquant and exotic. Hackipulver for rissoles, Baharat for köfte and cevapcici.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much Hackipulver per 500 g mince?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Rule of thumb, two level teaspoons per 500 g minced meat. With pure beef mince a little more, with pork mince a little less. If you like it stronger, go to one tablespoon per 500 g.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Klasse Hackipulver for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides rissoles and meatballs, also for meatloaf, cevapcici, Königsberg klopse, bolognese sauce, lasagne filling, stuffed peppers, cabbage rolls, moussaka, meatballs and minced-meat pizza topping.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is it called Hackipulver?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hacki is an affectionate term for minced meat, Klasse stands for the quality of the blend. The name grew in the Franconian-German language area and describes a seasoning that turns minced meat into a top-class rissole.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Hackipulver differ from Baharat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hackipulver is the German minced-meat blend with onions, mustard and marjoram, classically warm-savoury. Baharat is the oriental minced-meat blend with pepper, paprika and cardamom, noticeably more piquant and exotic. Hackipulver for rissoles, Baharat for köfte and cevapcici.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564788977930,"sku":"30432","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/klasse-hackipulver-712275.jpg?v=1738084188","url":"https:\/\/altesgewuerzamt.live\/en\/products\/klasse-hackipulver","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}