A delicious and different butter for both your buns, potatoes or pasta.
4 slices of bacon, approximately 60 g [2,2 oz]
100 g [3,5 z] butter
Salt and pepper, to taste
 Fry the bacon slices golden in a dry pan – they should get quite crispy. Let the fat drain off on a paper towel.
 Finely chop the crispy bacon and mix with butter and salt and pepper to taste.
 Form the butter into an inch thick sausage, wrap it in plastic film and place it in the refrigerator.
 Spread on freshly baked rolls, served with a green salad. Or you can use the butter on your boiled potatoes or pasta.