Roswitha's Bratwurst Cake

Ingredients for 1 servings:

• 250 g flour
• Salt
• 1 pinch of caraway powder
• 125 g butter
• 3 eggs
• 1 bunch of chives
• 150 g crème fraîche or sour cream
• 4 tbsp grainy mustard
• 1 sausage roll(s)
• some flour and butter

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Grease a 26 cm diameter springform pan. Preheat the oven to 200°C (top/bottom heat 175°C) and mix the flour, salt, and caraway seeds. Add the butter and 1 egg. Knead using the dough hook on a mixer. Then knead the dough into a smooth dough by hand. Wrap 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 into a circle (about 32 cm diameter). Place it in the greased springform pan and pull the edges up slightly. Prick the base several times with a fork. Place the sausage roll on the dough. Spread the topping evenly over the dough. Bake in a preheated oven for about 40 minutes until golden brown (electric oven: 200°C; fan oven: 175°C). Serve with a green salad and a nice, cold beer. If you can’t find a sausage roll, you can also use sausages and place them close together.