Crisp fresh leeks are always in season and are extremely versatile. The sausage leek cake with delicious Nuremberg Bratwurst sausages tastes delicious, both hot and cold.
Put the flour into a bowl, add salt and sugar, then create a hollow form. Dissolve the yeast in lukewarm water and add the olive oil to the water. Using a little flour, mix to make a yeast sponge. Leave it to stand covered for c. 20 min in a warm place to allow it to “rise.”
In the meantime fry or roast the Nuremberg sausages but do not let them get too dark in colour.
Now knead all of the dough and leave to stand again for a further 20 minutes.
Clean the leek and cut into thin rings, then blanch in boiling salt water for about 3 minutes. Pour off the liquid and drain well. Mix the cream and eggs with a hand blender, add the leek and blend finely.
Knead the dough again, remove from the bowl and roll out. If the dough is too dry, mix again with a little olive oil.
Lay on a baking tray lined with baking paper. Pour the leek-cream over the dough and lay the sausages on top of this. Bake in a preheated oven at 170 degrees Celsius for approx. 25 minutes.