Hearty sausage cake from the cast iron pan

Hearty Sausage Tart for Grill & Oven

Minimal effort, maximum flavor: This savory sausage pie is perfect for a barbecue, buffet, or as a rustic dinner. Crispy shortcrust pastry meets spicy bratwurst and a creamy sour cream-crème fraîche filling – baked in a cast iron pan, everything stays hot and juicy for a particularly long time.

Also ideal as small individual portions in 16 cm serving pans.

Ingredients (for 3 small pans or 1 large dish)

For the Shortcrust Pastry

• 150 g wheat flour

• 100 g spelt flour

• 150 g cold butter

• 1 egg

• 1 pinch of salt

For the Filling

• 600 g fresh coarse bratwurst (coiled or without casing)

• 1 tub sour cream

• 1 tub crème fraîche (herbs or plain)

• 2 eggs

• 1 tsp mustard

• 2 tsp ajvar

• 1 tsp paprika powder (sweet)

• Pepper

Optional:

• 1 bell pepper, diced

• 2 spring onions, sliced into rings

Preparation

1️. Prepare the shortcrust pastry

Mix flour, spelt flour, and salt.

Add cold butter in pieces and quickly knead with the egg into a smooth dough.

Form into a ball, wrap in cling film, and let rest in the refrigerator for at least 60 minutes.

2️. Incorporate the dough

Grease cast iron serving pans.

Roll out the dough or press directly into the mold with your hands.
Pull up a small rim.

Prick the base several times with a fork.

Optional: Preheat for 10 minutes at 180 °C – this makes the base extra crispy.

3️. Mix the filling

Mix sour cream, crème fraîche, eggs, mustard, ajvar, and paprika powder.

Season with salt and pepper.

4️. Top

Place the bratwurst as a coil on the dough or distribute in coarse pieces.

Add bell pepper and spring onions on top.

Distribute the custard evenly over it.

Baking

In a preheated oven or grill at indirect heat:

180 °C top/bottom heat
Bake for approx. 40–50 minutes, until the surface is golden brown and the custard has set.

If the surface gets too dark, cover loosely with aluminum foil.

Serving

Let rest briefly, then serve directly in the pan.

Serve with:

• A fresh green salad
• Mustard or BBQ dip

💡Tips

• Also possible with mettwurst or chorizo
• For more flavor, add some grated cheese to the custard
• The sausage pie tastes almost even better the next day