Bratwurst casserole "Coachman style"

Ingredients for 4 servings:

• 175 g butter
• 1 egg(s), size M
• 270 g flour
• e.g. salt and pepper
• 5 onions
• 500 g grilled sausage
• 1 tbsp tomato paste
• 200 ml malt beer (Vitamalz)
• 850 ml tomatoes, chopped, from the can
• n. B. Caraway
• 1 tbsp sugar
• ½ bunch of spring onions
• 100 g Emmental cheese, grated
• 400 g Spätzle from the refrigerated section
• e.g. nutmeg
• Baking paper for the casserole dish
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 25 minutes

with malt beer and spaetzle from the chilled section

Knead 125g butter with the egg, 250g flour, a little salt, and 4-6 tablespoons of water into a dough. Roll it out, place it in a greased baking dish, and chill for 30 minutes. Peel 4 onions and slice them. Slice the grilled sausage and fry in 40g butter for about 10 minutes. After about 5 minutes, add the onions. Dust everything with 20g flour. Stir in the tomato paste and fry briefly. Add the beer and the tomato pieces. Bring everything to a boil, simmer briefly, and season with salt, pepper, caraway seeds, and sugar. Cover the dough with baking paper. Bake in a preheated oven (electric oven 200°C or fan oven 175°C) for about 20 minutes. Trim and wash the spring onions and cut them into rings. Combine the spaetzle, cheese, and spring onions (reserve a few spring onions), season with salt and nutmeg. Pour the sausage mixture onto the pre-baked dough in the casserole dish. Add the spaetzle mixture and bake for 30 minutes. Peel the remaining onion, slice it into strips, and sauté it in 10g butter for about 5 minutes. Sprinkle the casserole with the onion rings and the reserved spring onions.