Sauerkraut and Sausage Pie
- For topping
- 250 grams Sauerkraut (fresh or canned)
- 200 grams Sausage
- 3 eggs
- 250 milliliters Whipped cream
- freshly ground peppers
- Caraway (ground)
In a large bowl, mix flour with salt. Make a well in the center of the flour. Cut cold butter into small pieces and sprinkle around edges of flour. Crack egg into the well. With two knives or a pastry cutter, quickly cut and mix butter and eggs into flour. Knead dough with your hands until smooth, adding cold water or extra flour as needed. Form dough into a ball, wrap in plastic and chill 30 minutes.
Rinse sauerkraut with cold water in a colander. Drain well. Cut sausage diagonally into 3-4 cm (1 to 1 1/2 inch) long pieces.
Preheat oven to 180°C (approximately 350°F). Coat a quiche or pie dish with butter.
Roll out dough on a floured surface. Transfer dough to buttered dish and press to fit. Spread sauerkraut evenly over dough and top with sliced sausages. Whisk eggs with cream and season with salt, pepper and caraway seeds. Pour mixture on top of pie and bake until golden-brown, about 40 minutes. Remove from oven and serve.