Pancakes with sausage chili
easy
30 mins
30 mins
Ingredients
- 4 Eggs (size M)
- 1/2 l Milk
- 1/2 TEASPOON Salt
- 200 g Flour
- 1 can(s) (425 ml) Vegetable corn
- 1 can(s) (425 ml) kidney beans
- 1 can(s) (850 ml) peeled tomatoes
- 100 g Cabanossi
- 150 g Vienna sausage
- 2 Onions
- 3 TABLESPOONS Oil
- 200 g mixed minced meat
- 2 (40 g each) Bag "fix for chili con carne"
- 40-50 g Butter or margarine
- 1/2 bunch flat leaf parsley
Directions
- 1
eggs, milk and salt. Add flour little by little and stir in. Cover the dough and let it rest for about 30 minutes. Meanwhile drain corn and kidney beans on a sieve. Drain the tomatoes as well and collect the juice. Cut the tomatoes into pieces and add to the juice.
- 2
Cut the sausage into slices. Peel onions and dice them roughly. Heat the oil in a large pan and fry the minced meat in it. Finally, add the onions and fry. Deglaze with 375 ml water and stir in "fix für Chili con Carne". Add the tomatoes with the juice and the sausage slices. Bring to the boil and simmer for about 5 minutes. Add corn and beans and warm up briefly. Keep the sausage chili warm. Heat some fat in a smaller pan and add a soup ladle of dough. Bake on both sides until golden brown. Bake 5 more pancakes one after the other, fill with the sausage chili and arrange on a plate.
- 3
Add corn and beans and warm up briefly. Keep the sausage chili warm. Heat some fat in a smaller pan and add a soup ladle of dough. Bake on both sides until golden brown. Bake 5 more pancakes one after the other, fill with the sausage chili and arrange on a plate. Wash the parsley, dab dry and cut into fine strips, except for a little to garnish. Sprinkle over the pancakes and serve garnished with parsley. Makes 6 filled pancakes
- 4
Preparation time: 30 minutes
Nutrition Facts
700 kcal
49 g
41 g
33 g
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