Pancakes with sausages and cheese

Ingredients:

Pancake dough

• 3 large eggs
• 1 cup flour
• 1 cup of milk
• 2 tablespoons of sugar
• 2 tsp melted butter
• A large pinch of salt

Apple chutney

• 2 tbsp (30 g) butter
• 1/3 cup white wine
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 4 Honey Crisp apples, peeled and diced
• 2 pcs. star anise (badian)
• 2 cloves
• A pinch of salt and pepper

Sausages

• 6 snack sausages (thin sausages for frying made from raw ground pork with spices)
• 6 sage leaves, thinly sliced
• 1/2 tbsp. mascarpone cheese

Preparation:

1. For pancakes. In a medium bowl, whisk the eggs until smooth. Gradually add the flour, then slowly add the milk, sugar, melted butter, and salt. Let the dough rest for 30 minutes.
2. Add 1/2 cup of batter to a non-stick frying pan (30 cm) and cook the pancake on one side for 2-3 minutes, then flip. Repeat with the remaining batter.
3. For chutney. Melt half the butter in a saucepan over medium heat. Add the wine, brown sugar, cinnamon, apples, star anise, cloves, and salt and pepper. Cook for 20 minutes to reduce the mixture and allow the flavors to meld. Then add the remaining butter.
4. For "sausages". Heat a greased cast iron skillet over medium heat and brown the sausages on all sides for about 8 minutes, until cooked through. Then remove from the skillet. Toss the sage in the hot sausage fat for 10-15 seconds until crispy, then remove with a slotted spoon to a paper towel.
5. Assemble the dish. Lay out the warm pancakes, place the sausages in the center, and top with a dollop of mascarpone. Roll them up like sausage rolls. Top with apple chutney and sprinkle with toasted sage. Arm yourself with a knife and fork—and off you go!