Machanka with BliniPork and Sausage Gravy with Crepes

Name: Machanka with Blini (Pork and Sausage Gravy with Crepes)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Belarus
Ingredients: 500 ml Whole Milk; 3 pcs Egg; 180 g All-Purpose Flour; 6 g Salt; 30 g Unsalted Butter (melted); 20 ml Sunflower Oil; 400 g Pork Sausage (cut into bite-sized pieces); 150 g Bacon (chopped); 200 g Onion (finely chopped); 600 ml Meat Stock; 2 pcs Bay Leaf; 200 g Sour Cream; 30 g All-Purpose Flour; 8 g Salt; 2 g Black Pepper

This hearty dipping dish pairs tender crepes with a rich pork, sausage, and sour cream gravy. The sauce is slowly simmered until savory and thick, making it ideal for tearing and dipping at the table.

Prep

30m

Cook

50m

Serves

Estimated

Nutrition

Per serving

1113kcal

Calories

48g

Protein

76g

Fat

56g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crepes

500ml
Whole Milk
3pcs
Egg
180g
All-Purpose Flour
6g
Salt
30g
Unsalted Butter (melted)

Stew

20ml
Sunflower Oil
400g
Pork Sausage (cut into bite-sized pieces)
150g
Bacon (chopped)
200g
Onion (finely chopped)
600ml
Meat Stock
2pcs
Bay Leaf
200g
Sour Cream
30g
All-Purpose Flour
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Whisk the whole milk and eggs until smooth. Add the all-purpose flour and salt, then whisk until the batter is thin and lump-free. Stir in the melted unsalted butter and let the batter stand while you start the stew.
02
Heat a little sunflower oil in a heavy pot over medium heat. Add the bacon and pork sausage and cook until browned and fragrant; cook the ground or sausage meat to 71°C (160°F).
03
Add the onion to the stew and cook until soft and lightly golden.
04
Pour in the meat stock, add the bay leaves, and simmer the stew gently until the meat is tender and the broth is well flavored.
05
Whisk the sour cream with the remaining all-purpose flour until smooth. Stir in a little hot liquid from the stew, then return the mixture to the pot.
06
Cook the stew gently, stirring, until the sauce thickens enough to coat a spoon. Season with the remaining salt and black pepper.
07
Cook thin rounds of batter in a lightly greased pan over medium heat until set and lightly golden in spots on both sides.
08
Serve the crepes warm alongside the stew for dipping.

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