Preparation:
Preheat your oven to 180°C (355°F).
Peel and slice the potatoes into thin rounds.
Slice the spring onions and tomato.
Slice the hunting sausages.
Grate the Parmesan cheese.
Making the Potato and Sausage Bake:
In a large mixing bowl, whisk together the eggs, 200 g sour cream, salt, and black pepper.
Add the sliced spring onions and mix well.
Grease a baking dish with vegetable oil.
Layer the potato slices at the bottom of the dish.
Pour a bit of the egg and sour cream mixture over the potatoes.
Add a layer of tomato slices and hunting sausages.
Sprinkle with dried oregano and sweet paprika.
Repeat the layers until all ingredients are used, ending with a layer of the egg mixture.
Top with grated Parmesan cheese.
Bake in the preheated oven for 25 minutes.
Preparing the Sauce:
While the bake is in the oven, prepare the sauce.
In a small bowl, combine 60 g sour cream and 40 g mayonnaise.
Finely chop the dill and cucumber.
Mince the garlic cloves.
Mix the dill, cucumber, and garlic into the sour cream and mayonnaise mixture.
Season with salt and black pepper to taste.
Final Steps:
After the initial 25 minutes of baking, add the sliced sausages on top of the bake.
Return to the oven and bake for an additional 20 minutes until golden and bubbly.
Remove from the oven and let it cool slightly before serving.
Serving Suggestions:
continued on the next page
