Crust cake

Name: Crust cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 red and green peppers (approx. 250 g each); 2 Federation Spring onions; 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Mettwurst in slices; 4 discs (150 g) White bread; 6 TABLESPOONS Milk; 1 kg Potatoes; 1 egg (size M); 1/2 (75 g) Cup of sour cream (10% fat); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 50 g grated medieval Gouda cheese; 1/2 bunch flat leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 red and green peppers (approx. 250 g each)
2 Federation Spring onions
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Mettwurst in slices
4 discs (150 g) White bread
6 TABLESPOONS Milk
1 kg Potatoes
1 egg (size M)
1/2 (75 g) Cup of sour cream (10% fat)
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
50 g grated medieval Gouda cheese
1/2 bunch flat leaf parsley

Directions

1
Clean, wash, quarter and cut the peppers crosswise into strips. Clean and wash spring onions and cut them into three centimetre long pieces. Fry the bell peppers and spring onions one after the other in 20 grams of fat, season with salt and pepper.
2
Cut the sausage into strips. Cut white bread into cubes. Boil up the remaining fat with milk and pour over the bread cubes. Wash and peel potatoes, grate coarsely and mix with egg and sour cream.
3
Season with salt, pepper and nutmeg. Grease a flat casserole dish of 2.5 litres. Layer potato mixture, paprika, mettwurst, spring onions and bread cubes one after the other. Sprinkle with grated cheese.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40 to 45 minutes. Chop parsley, except for a few leaves. Garnish crust cake with parsley.