Bacon Thickness

Summary

Ingredients

• 750 g flour, thick bacon flour (buckwheat flour)
• 1 cup beet syrup
• 1 tablespoon sugar
• 3 egg (s)
• 1 pack anise
• 1 pack cardamom
• 1 packet baking powder
• 250 ml milk, lukewarm
• 3 sausages, air-dried sausages in a ring
• 250 g bacon, fatty or streaky
• 1 pinch (s) salt
• possibly raisins

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Instructions

1. Mix all ingredients, except for the bacon, the raisins and the sausages, to a thick batter and cover and leave in the refrigerator for one night.
2. The next day cut the sausages (sliced) and the bacon into 0.5 cm thick pieces.
3. Heat some oil in a pan. Put a slice of sausage and a slice of bacon in it, put a tablespoon of batter on top and spread a little. Put another slice of sausage and a slice of bacon on top of the dough. Turn it every now and then. Process the whole dough in this way. Taste hot and cold.
4. Some here in East Friesland make the bacon thick with raisins, simply stir 200g washed raisins into the dough and then fry them.