Bratwurst – Cake with Mustard Crust
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g flour
- a bit salt
- 125 g butter, cold or mararine
- 3 egg (s)
- 1 bunch chives
- 150 g crème fraîche
- 4 tablespoon mustard, grainier
- some flour
- 600 g bratwurst, fresh, not scalded in one piece
- Ground caraway
- Fat to roll out and grease
Print Recipe
Pin Recipe Instructions
- Mix flour, salt and caraway seeds; Add the butter / margarine in flakes and 1 egg. Knead with the dough hook of the mixer. Then work it into a smooth dough with your hands. Wrap the dough in foil and refrigerate for about 30 minutes.
- For the topping, wash the chives and cut into rolls. Mix the crème fraîche, mustard and 2 eggs, stir in the chives. Roll out the dough on a floured work surface so that it fits into a greased springform pan (approx. 26 cm diameter) (you can also use a tart pan with a lifting base). Pull up the edge of the dough a little; Prick the bottom several times with a fork. Shape the sausage into a snail and place on the dough. Distribute the icing evenly over it.
- Bake in the preheated oven for about 40 minutes until golden brown (electric stove: 200 degrees; convection: 175 degrees).
- TIP:
- A strong green salad and just a nice, cool beer tastes good with it.
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