Lyon sausage cake

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3 5
She has always been a permanent fixture and is always welcome at men's evenings or large social gatherings
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 300 g TK-sheet pastry
  • 250 g Onions
  • 400 g Tomatoes
  • 1/2 bunch Parsley
  • 150 g Breakfast bacon (Bacon)
  • 250 g Emmental (piece)
  • 6 Eggs (Gr. M)
  • 1 Egg yolk (Gr. M)
  • 125 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Grease
  • 200 g uncooked sausage
  • 250 g Meat sausage (e.g. Lyoner)
  • 1 TEASPOON Caraway seeds

Directions

  1. 1

    Place the slices of dough next to each other and allow to thaw. Peel and chop the onions. Wash and chop the tomatoes. Wash and chop parsley. Fry the bacon without additional fat until crispy. Grate 100 g cheese. Cut sausage and the rest cheese into thin slices. Mix eggs, cream, grated cheese, parsley, salt and pepper.

  2. 2

    Roll out the dough round (approx. 45 cm Ø) and place in a greased springform pan (26 cm Ø), leaving the edge to protrude. Prick the dough at the bottom. Press the sausage meat out of the skin and spread on the dough.

  3. 3

    Layer onions, cheese slices, tomatoes, sausage, bacon and egg cream alternately in the mould. Finish with bacon. Fold over the edge of the dough and brush with egg yolk. Sprinkle with caraway seeds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1⁄2 hours until golden brown.

Nutrition Facts

KCAL
380 kcal
CARBS
9 g
FATS
29 g
PROTEINS
16 g