Bratwurst pie with mustard crust

Ingredients for 12 servings:

• 250 g flour
• some salt
• 125 g butter, cold or margarine
• 3 eggs
• 1 bunch of chives
• 150 g crème fraîche
• 4 tbsp mustard, grainy
• some flour
• 600 g bratwurst, fresh, uncooked in one piece
• Caraway, ground
• Fat for rolling out and greasing

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Savory cake

Mix flour, salt, and caraway seeds; add the butter/margarine in small pieces and 1 egg. Knead using the dough hook on a mixer. Then knead with your hands until you have a smooth dough. Wrap the dough in foil and chill for about 30 minutes. For the topping, wash the chives and cut them into rolls. Mix the crème fraîche, mustard, and 2 eggs, then stir in the chives. Roll out the dough on a floured surface until it fits into a greased springform pan (approx. 26 cm in diameter) (a tart pan with a removable bottom will also work). Pull the edges up slightly; prick the base several times with a fork. Shape the sausage into a snail shape and place it on the dough. Spread the topping evenly over it. Bake in a preheated oven for about 40 minutes until golden brown (electric oven: 200°C; fan: 175°C). TIP: This goes well with a hearty green salad and simply a nice, cold beer.