Mix the flour, salt and caraway seeds. Add the butter in flakes and 2 eggs and knead with the dough hook of a mixer. Then work it into a smooth dough with your hands, wrap the dough in foil and place in the refrigerator for 30 minutes.
Preheat the oven to 200 ° C.
Grease the springform pan (26 cm).
For the topping, wash the chives and cut into rolls, stir together the crème fraîche, mustard and 2 eggs, fold in the chives.
Roll out the dough on a floured work surface so that it fits into the springform pan, pull up the edge of the dough and prick the base several times with a fork.
Cut the sausages into approx. 2 cm wide slices and place them upright, close together on the dough. Distribute the icing evenly over it.
Bake in the oven for about 40 minutes until golden brown.