Prep Time: 15 minutes | Cooking Time: 20 minutes | Serves: 10
Sicilian Sausage Soup


1. In a bowl, whisk together eggs, milk and salt and slowly whisk in sifted cinnamon and flour to form a lovely thick pancake batter.

2. Fry the debbie&andrew's Harrogate 97% Pork Sausages in a non stick large fry pan over a medium/high heat until lovely and golden. Set aside.

3. Heat a knob of butter in the same non stick frying pan over a medium heat until sizzling. Add spoonfuls of batter to make the pancakes the size you like. Cook until bubbles start to form on the surface, then flip and cook the other side until golden brown.

4. Serve hot and layer sausages, pancakes, blueberries, crème fraîche and drizzle with maple syrup.


1 pack of debbie&andrew's Harrogate 97% Pork Sausages
Butter for frying
100g Udi's Gluten Free Flour
2 eggs
1 tsp cinnamon
200ml full milk
Pinch of salt
Maple syrup
1 tbs of crème fraîche

Like it? Share it!