Lyon sausage cake

Name: Lyon sausage cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 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

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

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
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
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
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.