Bratwurst cake à la Urmel

Ingredients for 4 servings:

• 250 g flour
• Salt
• 125 g butter, cold
• 4 eggs
• 1 bunch of chives
• 150 g crème fraîche
• 4 tbsp coarse-grained mustard
• 400 g bratwurst, uncooked
• Caraway, ground
• Fat for rolling out and greasing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

not low in fat at all, but delicious!

Mix the flour, salt, and caraway seeds. Add the butter in small pieces and 2 eggs, and knead using the dough hook of a mixer. Then knead with your hands until you have a smooth dough, wrap the dough in cling film, and refrigerate for 30 minutes. Preheat oven to 200°C. Grease a 26 cm springform pan. For the topping, wash the chives and cut them into rolls, mix the crème fraîche, mustard, and 2 eggs, and fold in the chives. Roll out the dough on a floured surface to fit the springform pan, pull the edges up slightly, and pierce the base several times with a fork. Cut the sausages into slices about 2 cm wide and place them upright, close together, on the dough. Spread the topping evenly over the dough. Bake in the oven for about 40 minutes until golden brown.