Farmer's onion cake

Ingredients for 1 servings:

• 300 g whole grain flour
• 160 ml water, lukewarm
• 1 egg(s)
• 20 g yeast
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tsp lard or goose fat
• Flour for the baking sheet
• 600 g leek
• 250 g onion(s)
• 150 g potatoes
• 2 tbsp lard, preferably with cracklings
• 2 sausages (Mettenden)
• 3 cloves garlic
• 1 cup sour cream
• 200 g cream
• 2 eggs
• 1 tsp, leveled nutmeg
• 1 tsp, levelled pepper, white
• 1 tsp, leveled salt
• 1 sprig(s) rosemary
• 1 tsp caraway powder
• 300 g hearty cheese (Appenzeller, cave cheese, mountain cheese, etc.)

Instructions

Working time approx. 1 hour; Rest time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

not a diet product – but veeeery tasty

First, place the mettenden sausages in boiling water, turn off the heat, and let it steep for 10 minutes. Meanwhile, make a yeast dough from flour, water, egg, salt, sugar, yeast, and lard (best dissolved in lukewarm water) and set it aside in a warm place to rise. Remove the mettenden sausages from the water and let it cool. Slice the leek and onion into rings, finely chop the garlic. Peel the potatoes and cut into cubes approximately 1 x 1 cm. Cut the sausage, which has now cooled, into equal-sized cubes. Heat the lard in a large pot and sauté the leek, onion, and garlic for about 5 minutes, stirring continuously. Add the sour cream and cream, and bring to a boil briefly. Season with salt, pepper, and nutmeg. Add the diced potatoes, mix well, bring to a boil again, and cover and set aside. By now, our yeast dough has risen. Roll it out and place it on a floured baking sheet, making sure it also rises up at the edges. Grate the cheese. Now add the eggs, sausages, caraway seeds, rosemary, and half of the cheese to the warm mixture and mix well. Spread everything over the dough, smooth it out, and sprinkle with cheese. Bake in a preheated oven at 170°C for about 35 minutes.