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 flour, beet syrup, sugar, eggs, anise, cardamom, baking powder, milk, and salt into a thick batter. Cover and refrigerate for 12 hours.
2. Cut the sausages and bacon into 0.5 cm thick pieces.
3. 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.
4. Optional raisin variation: add 200 g washed raisins to the batter before refrigeration, then proceed with frying as directed.