Summary

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

1. 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.
2. 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.
3. Bake in the preheated oven for about 40 minutes until golden brown (electric stove: 200 degrees; convection: 175 degrees).
4. TIP:
5. A strong green salad and just a nice, cool beer tastes good with it.