in Germany

bacon thicknesses

updated

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Ingredients for 6 servings:

  • 500 g flour (buckwheat flour)
  • ¼ liter of water
  • 3 eggs
  • 2 tbsp beet syrup
  • 1 pinch of salt
  • 1 tsp cardamom
  • ½ tsp baking powder
  • 1 tsp anise
  • 200 g sausage (mettwurst), air-dried
  • 200 g bacon, streaky
  • 100 g lard for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

This East Frisian specialty is eaten at New Year’s. Slice the sausage and bacon and set aside. Sift the flour into a bowl, add all the other ingredients, and knead into a smooth dough. The dough should be prepared the day before and let rest overnight. Heat a little lard in a pan and fry three slices of bacon and sausage, then cover each slice with a little batter. Fry until browned, turning occasionally. Repeat with the remaining batter and the bacon and sausage slices. You can also serve it with sugar beet syrup. These bacon strips also cook very well in a waffle iron.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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