A savoury dish made with multiple layers of pancake and piping hot sausage stew.


  • 12 cooked sausages

  • 1tbsp oil

  • 2oz (50g) butter

  • 1 finely chopped red onion

  • 2 cloves crushed garlic

  • 1 glass white wine

  • 1 tin tomatoes

  • 1 bay leaf

  • ¼ pt meat stock

  • 6 tomatoes concasse

  • Salt & pepper

  • 1tbsp chopped parsley

  • For the Pancakes (12 small pancakes)

  • 5oz (140g) flour

  • 2 eggs

  • ½ pt milk

  • 2tbsp double cream

  • 2oz (50g) melted butter

  • Pinch salt

  • Oil to cook


  • 1.

    Heat the oil in a large casserole pot and add 1oz butter.

  • 2.

    Add the onion and garlic and sweat, do not colour.

  • 3.

    Then, add the white wine and reduce to 1/3.

  • 4.

    Chop up the tinned tomatoes, add to the pot and reduce until thick.

  • 5.

    Next, add the bay leaf and meat stock.

  • 6.

    Cut the pre-cooked sausages into quarters and add to the pot.

  • 7.

    Simmer for 15 minutes.

  • 8.

    Add the tomato concasse and heat.

  • 9.

    Season, stir in 1oz butter and add the chopped parsley.

  • 10.

    Meanwhile mix together the pancake ingredients to make the pancake batter and in a large frying pan, make 12 small pancakes, frying one at a time.

  • 11.

    Trim the pancakes with a cutter, then chop up the trimmings and add to the stew.

  • 12.

    Put one pancake on a plate, then a serving of stew, then put a 2nd pancake on top, some more stew, a 3rd pancake on top and finish with a last spoonful of stew.

  • 13.

    Serve piping hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 925kj
  • Fat Total 66g
  • Saturated Fat 26g
  • Protein 27g
  • Carbohydrate 51g
  • Sugar 17g
  • Sodium 1687mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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