Farmer's bread cakes with tea sausage

Name: Farmer's bread cakes with tea sausage
Cook time: 40 min
Total time: 40 min
Yield: 15
Ingredients: 1 Bread baking mix with yeast "Farmer's crust" (500 g); 2 medium-sized onions; 1 TABLESPOON Oil; 200-250 g chunky tea sausage; 7-10 Tbsp Flour; 50-75 g Gouda; 1/2 bunch Chives; 4-5 Stem(s) Dill and parsley; 500 g Low-fat curd; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 15

1 Bread baking mix with yeast "Farmer's crust" (500 g)
2 medium-sized onions
1 TABLESPOON Oil
200-250 g chunky tea sausage
7-10 Tbsp Flour
50-75 g Gouda
1/2 bunch Chives
4-5 Stem(s) Dill and parsley
500 g Low-fat curd
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Knead the baking mix and 340 ml of lukewarm water in a bowl with the dough hooks of the hand mixer at the highest setting for about 5 minutes until smooth. Cover the dough and let it rise in a warm place for about 30 minutes
2
Onions peel and chop finely. Sauté in hot oil while stirring. Let it cool down a little bit and knead it with the sausage
3
Knead the dough, form into a roll. Cut into about 15 pieces. Form into balls with floured hands and put about 1 teaspoon of tea sausage in the middle of each ball. Place the balls in a flat casserole dish or ovenproof pan. Cover and leave to rise for about 20 minutes
4
Brush the bay with a little water. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Grate the cheese and sprinkle over it after about 10 minutes
5
Wash the herbs and chop finely. Mix with quark and sour cream and season to taste. Arrange everything
6
Drink: cool wheat beer