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Zwiebelkuchen (Onion and Sausage Pie)

Zwiebelkuchen (Onion and Sausage Pie)

Tags:  Meat Dishes, Pork,
Featured Spices
Dough:
1 ½ cups all purpose flour
⅓ cup milk, warmed
1 (2 ¼ teaspoons) packet dry active yeast
4 tablespoons butter (room temperature and cut into cubes)
2 teaspoons sugar
¾ teaspoon salt

Filling:
1 cup fresh bratwurst sausage (or you can substitute 10 - 12 slices bacon)
1 ½ yellow onions, finely diced
½ yellow onion, thinly sliced
1 ½ cups full fat sour cream
4 jumbo eggs
1 teaspoon caraway seeds
2 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon nutmeg
2 tablespoons butter

More onion cake anyone? This question may sound like an oxymoron—as we don’t normally put onions in our desserts—but you’ll understand once you’ve taken your first bite of this traditional German dish. Zwiebelkuchen literally means “onion cake,” however, it’s more like a savory pie that some compare to pizza and others a quiche.

Traditionally, zwiebelkuchen is made with lots of onion (hence the name), and bacon. Our recipe has a small twist. We’re using small bits of rich and aromatic sausage. We have an amazing recipe for German bratwurst and couldn’t resist trying it in this dish to see how the flavors get along. They love each other! That’s our take on the situation anyway. Give it a try and let us know what you think.

Making the dough

Pour the milk into a small saucepan and heat over low just until warm. Transfer milk to a heatproof bowl and add yeast. Stir to mix yeast with milk and set aside for 5 minutes.

Peel the onions. Cut off stem ends and discard. Holding root end, cut the onions in half. Set one half aside. Finely dice 1 ½ onions. Thinly slice the remaining half. Set slices aside for topping.

Cut butter into ½ inch cubes.

Into a medium bowl, whisk together flour and salt. Add the butter and milk mixture. Using your hands (or mixer with bread hook), knead the dough until elastic, soft and moist. Add a small amount of flour if your dough is too wet, or water if dough is too dry. Cover the bowl with a clean towel and set aside to rise for one hour.

While dough is rising, prepare the filling.

Making the filling

Use a mortar and pestle to grind caraway seeds into a fine powder.

Into a mixing bowl, add the following:
sour cream
egg
caraway seeds
salt
black pepper
nutmeg

Whisk ingredients together to fully combine.

Cut sausage into small diced pieces. Set aside.

Heat butter in a skillet over medium-high. Sauté sliced onion until translucence and soft (about 5 – 7 minutes). Use a slotted spoon to scoop onion out and set aside for later.

Add the diced onion into the skillet along with small amount of butter if needed. Sauté onion until soft (about 5 – 7 minutes), and then add sausage.

Reduce heat to low and cook uncovered for 10 – 15 minutes (or until onions begin to brown), stirring occasionally.

Scrape the onion and sausage into your bowl with sour cream and egg mixture. Set aside for later.

Making zwiebelkuchen

Once the dough has risen (it will double in size), preheat oven to 325 degrees F.

Place dough on lightly floured surface and roll out until you’ve made a large enough circle to fill a 9″ x 13″ pan, covering the bottom and up the sides. Line the baking pan with parchment paper first so dough doesn’t stick. Dough may pull back from the edges. Quickly pour filling into the center to hold your dough in place.

Use a spatula or back of a spoon to spread and even out the top of the filling, then place baking pan in the oven and bake until crust is golden and the onions begin to brown (about 40 – 50 minutes).

Remove from oven and allow to cool slightly. Cut and serve.

Summary
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Recipe Name
Zwiebelkuchen (Onion and Sausage Pie)
Author Name
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