Snails au gratin with sausage meat

Name: Snails au gratin with sausage meat
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 100 g Kale; 7-10 Tbsp Salt; 4 uncooked coarse bratwursts (à approx. 150 g); 2 Onions; 2 Garlic cloves; 6 Stem(s) Thyme; 2 Branches of rosemary; 7-10 Tbsp Pepper; 2 packages (400 g each) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 100 g Cheddar cheese; 7-10 Tbsp Oil and flour

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

100 g Kale
7-10 Tbsp Salt
4 uncooked coarse bratwursts (à approx. 150 g)
2 Onions
2 Garlic cloves
6 Stem(s) Thyme
2 Branches of rosemary
7-10 Tbsp Pepper
2 packages (400 g each) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
100 g Cheddar cheese
7-10 Tbsp Oil and flour

Directions

1
Clean, wash and possibly chop the kale. Cook in boiling salted water for 5-6 minutes. Squeeze the sausage meat out of the skin. Peel and chop onions and garlic. Wash thyme and rosemary, shake dry, remove leaves or needles.
2
Set aside a few rosemary needles. Chop the remaining herbs.
3
Drain, quench, drain and chop the cabbage. Mix onions, garlic, herbs and sausage meat. Season with salt and pepper. Roll out doughs on the work surface. Spread the sausage meat on top and sprinkle kale over it.
4
Roll up the dough from the long side and cut into about 6 pieces. Put them into an oil-coated and floured springform pan (approx. 26 cm Ø) with the cut surface facing upwards.
5
Grate the cheddar and sprinkle over the dough. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven, remove from the pan, garnish with rosemary and serve.
6
Hollandaise is delicious with it.