Tarte aux knackis
Do you need to pre-cook the sausages to make a successful knackwurst pie?
- 250g puff pastry
- 10 knackis units
- 2 egg units
- 150g grated Gruyère cheese
- 25 cl light fresh cream
- 15 cl milk
- 1 tbsp mustard
- Roll out the puff pastry. Line a floured tart tin with the pastry. Prick it with a fork. Spread it with mustard.
- Cut the knackwurst into small rounds. Arrange them on the bottom of the tart. Sprinkle with 75g of grated Gruyère cheese.
- In a bowl, mix the eggs, light cream, milk, and pepper.
- Pour the mixture over the tart. Sprinkle with the remaining 75g of grated Gruyère cheese.
- Bake for approximately 35 minutes in a moderate oven.
- Enjoy the pie warm or at room temperature.
There's absolutely no need to boil or precook the sausages for this recipe. Knacki-style sausages are already cooked during production. Simply slice them into small rounds and arrange them directly on your pastry. They will heat up and release their flavors during the 35 minutes of baking time.
What's the secret to a crispy crust in this sausage pie?
The secret to this recipe lies in the tablespoon of mustard spread on the puff pastry. Besides deliciously enhancing the flavor of the sausages, which children generally love, the mustard forms a protective layer. It seals the pastry base and prevents the milk and cream filling from making the puff pastry soggy.
How to sneak vegetables into this sausage pie?
Sausage pie is an excellent way to get even the pickiest eaters to eat their vegetables. You can easily slip a few thinly sliced tomato rounds under the sausages, or add a handful of sliced leeks, sautéed until softened, directly to your egg and cream mixture. The smoky flavor of the sausage will subtly mask the taste of the vegetables!
