John Myers
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White Sausage Tarte Flambée with Lye Rim
The perfect white sausage tarte flambée with lye rim recipe with a picture and simple step-by-step instructions.
Dough:
- 250 g Spelled flour type 630
- 125 ml Water
- 4 tbsp Oil
- 2 tsp Salt
Covering:
- 200 g Sour cream 10% fat
- 50 g Bavarian mustard
- 1 half Onion red
- 50 g Bacon cubes
- 300 ml Water
- 0,5 tsp Baking soda
- Coarse salt
- Freshly chopped chives
- 3 Bavarian veal sausages
- 1 tsp Yellow mustard seeds
- 1 tsp Mustard seeds black
Dough:
- Knead the flour, water, oil and salt well and let rise a little!
Topping: PREHEAT THE OVEN TO 220 DEGREES!
- In the meantime, mix the sour cream with the mustard and peel the onions, cut into slices and peel the veal sausages and cut into rings! Grind the yellow and black mustard and add the cream to the sour cream!
Dough:
- Roll out the dough thinly on baking paper. Spread with sour cream / mustard cream! Then spread the onions, diced bacon and white sausage on top! Bring the water with baking soda to the boil, brush the edge of the tarte flambée with it and sprinkle with salt, also spread a little salt on the cake!
- Bake the tarte flambée for about 20 minutes, depending on the desired tan! Then cool a little and sprinkle with chives! The edge didn’t turn pretzel brown, but it tasted like that! 😀
- Serve with something new or with wheat beer! 🙂
- IT WAS JUST THE TOP HAMMER !!!! 😀 MUST TRY IT!
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