Bratwurst cake

Ingredients for 1 servings:

• 10 large sausages, coarse
• 1 kg farmer’s bread, round
• 350 g onion(s)
• 20 g lard
• 1 jar mustard (horseradish mustard, herb mustard or other mustard)
• 500 g double cream cheese
• 50 g horseradish
• 100 g radishes
• 50 g bell pepper(s), red
• 50 g bell pepper(s), yellow
• 10 cherry tomatoes
• 3 pickles
• 30 g sesame seeds

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Franconian, makes 12 pieces

Buy the bread the day before. Fry the sausages with 15g of lard until nicely browned. Brown the onions with the remaining lard. Let both cool and refrigerate overnight. On the day of making the bread, cut the bread into 5-6 equally thick slices to use as pie crusts. First, cut the sausages in half widthwise, then cut each half lengthwise into 4 slices. Mix the horseradish and cream cheese. Thinly slice the radishes and bell peppers. Halve the cherry tomatoes. Fan out the pickles. Set aside the sesame seeds. For the layering, I used a middle piece of bread as the crust, as I thought it would be easier to cut later. I then spread the mustard on this and placed my first layer of sausages on top. For the second crust, spread both sides of the bread with mustard and place it on top of the sausages. Distribute the radishes on top and top with sausages. For the third layer, spread mustard on both sides of the bread and top with the bell peppers. Spread mustard on both sides of the fourth layer and arrange the sausages on top. For the lid, only spread mustard on the underside. Now decorate with the cream cheese and horseradish spread and top the center of the lid with fried onions. Decorate with cherry tomatoes and gherkin fans. Sprinkle the sesame seeds on the sides of the cake. It’s best to refrigerate it for another 1-2 hours to allow it to set. You’ll need a sharp knife, though, as it’s not as easy to cut into 12 slices as a normal cake.