Lyon sausage cake

Name: Lyon sausage cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 250 g Onions; 400 g Tomatoes; 1/2 bunch Parsley; 150 g Bacon, sliced; 250 g Emmental cheese; 6 Eggs (size M); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g uncooked sausage; 250 g Lyon meat sausage, in thin slices; 1 Egg Yolk; 1 TEASPOON Caraway seeds; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

1 pack of (300 g) deep-frozen puff pastry
250 g Onions
400 g Tomatoes
1/2 bunch Parsley
150 g Bacon, sliced
250 g Emmental cheese
6 Eggs (size M)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g uncooked sausage
250 g Lyon meat sausage, in thin slices
1 Egg Yolk
1 TEASPOON Caraway seeds
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Place the dough sheets next to each other and let them thaw. Peel and finely dice the onions. Clean, wash and also dice the tomatoes. Wash parsley, shake dry and chop leaves finely, except for some for garnishing.
2
Put the slices of bacon in a frying pan without fat and leave them crispy. Take them out and let them drip off on kitchen paper. Grate 100 g cheese finely. Mix with eggs, cream and chopped parsley. Season with salt and pepper.
3
Cut the rest of the cheese into slices.
4
Place the dough sheets on top of each other and roll out into a circle (approx. 42 cm Ø). Place in a greased springform pan (24 cm Ø), leaving the rim to protrude. Prick the pastry base several times with a fork.
5
Press the sausage mixture out of the skin and spread it on the bottom.
6
Layer onions, cheese, tomatoes, sausage and bacon alternately on the bottom, pour egg cream in between and finish with bacon. Fold over the protruding edge of the dough, brush with egg yolk and sprinkle with caraway seeds.
7
Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1/2 hours until golden brown. If necessary, cover with foil about 20 minutes before the end of the baking time.