Bacon Thickness
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- The next day cut the sausages (sliced) and the bacon into 0.5 cm thick pieces.
- 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.
- Some here in East Friesland make the bacon thick with raisins, simply stir 200g washed raisins into the dough and then fry them.
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