"Möppkes" is the Westphalian sausage bread, you can buy it ready made at the butcher and then fry it in slices.
200gr wheat flour
Pinch of salt and sugar
80gr melted butter
1 tsp raising agent (Na-hydrogen carbonate)
1 tsp water
100 gr fresh cherries (frozen if necessary)
50 g jam sugar
25 ml port wine
Happy Foie Gras
Cut the Möppkes into slices about 5mm thick.
Mix the ingredients for the dough together, knead and leave to rest for an hour. Then roll out and cut out round slices almost as big (choose a diameter 5mm smaller) as the Möppkes slices and bake at 160° C until crisp (approx. 10 min). Leave to cool.
Mix the cherries, port and preserving sugar and bring to the boil until the cherries are half broken down by the boiling. Leave to cool.
Roll out the Happy Foie Gras into a square, lay the cherry jam on one side as a line over the whole sheet, so that the Happy Foie Gras is now "wrapped" around the cherry jam once and spread over the overhanging edges - this creates a jam-filled Happy Foie Gras noodle, which can be easily cut into slices (approx. 1 cm thick) after cooling down to approx. 5°C. Prepare these Happy Foie Gras slices with cherry jam filling.
The Möppkes is fried very fresh in butter until it browns. Put the round biscuit on the Möppkes and place the Happy Foie Gras slice on top. A little pepper on top and then...