Cathedral Sparrows

Ingredients for 4 servings:

• 4 rolls (pretzel rolls)
• 60 g butter
• 4 eggs
• 250 ml milk
• Salt
• pepper
• ½ bunch parsley
• 2 pairs of sausages (Bavarian white sausages)
• 1 cup sour cream
• 1 tbsp mustard, medium hot
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bavarian court

Remove most of the coarse salt from the rolls and dice them. Melt the butter and pour it over the diced rolls. Whisk the eggs with the milk and spices. Wash the parsley, shake it dry, and roughly chop it. Stir it into the egg wash and pour it over the diced rolls. Let everything stand for 10 minutes. Meanwhile, grease a casserole dish. Preheat the oven to 200 degrees Celsius (Gas Mark 3). Skin the white sausages and dice the sausage meat. Stir the mixture into the swollen roll mixture. Pour the mixture into the prepared dish. Place the casserole in the hot oven and bake for 50 minutes, until the surface is light brown. Mix the cream with the mustard, salt, and pepper, and season with sugar. Carefully remove the casserole from the dish and cut into pieces. Serve with mustard sauce and coleslaw.