Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour
- 125 g butter
- Pinch salt
- some caraway seeds, ground
- 3 egg (s)
- 600 g sausae
- 200 g crème fraîche
- 5 tablespoon mustard
- some marjoram
- some chives
Print Recipe
Pin Recipe Instructions
- Mix the butter and an egg together. Add the flour, salt and caraway seeds and knead into a smooth shortcrust pastry. Let the dough rest in the refrigerator for 45 minutes.
- For the filling, stir together the crème fraîche, two eggs, mustard, marjoram and chives.
- Lay out the prepared dough in a round, 26 or 28 cm large, greased springform pan and form an approx. 2-3 cm wide border.
- Raw sausage, I prefer without casing, but any other is also possible, if necessary cut in half lengthways and lay out on the floor. Spread the filling evenly over the top.
- Baking time approx. 40 minutes at 200 ° C
- Serve warm, but also tastes cold.
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