Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
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 flour, beet syrup, sugar, eggs, anise, cardamom, baking powder, milk, and salt into a thick batter. Cover and refrigerate for 12 hours.
- Cut the sausages and bacon into 0.5 cm thick pieces.
- Heat oil in a pan over medium-high heat. Layer: place a sausage slice and bacon slice, add 1 tablespoon of batter on top and spread evenly, place another sausage slice and bacon slice on top. Fry, turning every 2 minutes, until the bacon reaches 63°C / 145°F internally and is golden. Continue with remaining batter and meat. Serve hot or cold.
- Optional raisin variation: add 200 g washed raisins to the batter before refrigeration, then proceed with frying as directed.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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