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I love this recipe I found years ago in a German cooking magazine. It looked complicated at first glance because I only looked at the picture and did not fully read the recipe. It took me a while to tackle it but once I did, it couldn’t have been easier. Good thing because I did not take many pictures when I made it so forgive the repetitive imagery.
The best part of this recipe is there is no pie crust to make. You simply cut up bread into small pieces and press it into the pan to create the shell. The recipe called for farmer’s bread, or Bauernbot in German. However, you can use any type of bread you like. I’ve even used multigrain rolls.
Chicken sausage makes this dish a bit lighter than using beef or pork version. However, use any type of sausage you like. spicy, apple and pork varieties would work as well. Although it creates a unique and pretty topping if you cannot find a single coil sausage at your butcher shop, use a package of 6 or 8 sausages of your choice and arrange them in a circle on top of the tart. Brise the sausage and reserve the drippings.
The filling consists of onions and sauerkraut stir-fried together in clarified butter and the sausage drippings until caramelized. The tart is then topped with a delicious single coil of braised chicken sausage. A mustard flavored egg and cream mixture is poured over the top before baking the dish to perfection. The flavors here could not be more German.
Chicken Sausage Caramelized Onion Sauerkraut Bread Tart
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8
Ingredients
- 1 large white onion
- 1 large farmer's or multigrain bread 14 oz
- 3 large eggs
- 1 tablespoon spicy mustard
- 1/2 cup whole milk
- 3/4 cup heavy cream
- Salt and freshly ground pepper to taste
- 1 teaspoon ground nutmeg
- 1/4 cup clarified butter
- 1 chicken sausage in one long piece.
- 1 tablespoon white granulated sugar
- 2 +1/2 cups sauerkraut drained
- 1/4 cup chopped parsley
Instructions
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Peel the onion and cut it into thin strips
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Cut the bread into very small pieces.
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In a separate bowl, whisk together the egg with the mustard, milk, and cream. Add the ground nutmeg and season with salt and freshly ground pepper.
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Heat the clarified butter in a large skillet. Add the rolled up sausage and brown on both sides, about 2 minutes for each side.
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Carefully remove the sausage from the pan and set it aside. Try to keep it all in one piece without breaking.
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Add the onion pieces to the pan with the sausage drippings and cook until transparent, stirring frequently.
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Sprinkle the tablespoon of white granulated sugar over the onions and cook for another few minutes until they become light brown and start to caramelize.
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Mix in the sauerkraut until everything is evenly combined. Season with salt and freshly ground pepper to taste.
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Preheat the oven to 350 degrees F.
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Grease and flour a 9-inch tart pan. Press the bread pieces into the prepared tart form to create a crust.
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Spread the sauerkraut caramelized onion mixture evenly into the bread shell.
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Lay the curled up chicken sausage on top of the sauerkraut mixture making sure the sausage is tucked away from the edges of the bread crust. It should not be hanging over the sides.
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Spread the creamy egg mixture evenly over the top of the sausage.
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Place the pan in the oven and bake for 45 minutes.
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Remove from oven and let stand 15 minutes before removing the tart from the pan.
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Transfer to a wire rack and let cool another 15 minutes before transferring to a serving plate.
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Slice and serve.
Other sausage tarts to try:
