Sausage Cake

MAKE THE FILLING: in a pan, fry the onion in half the butter and oil over low heat until golden brown

Add the flour dissolved in water and mix well

Join the eggs and mustard and mix well

Cook until a creamy consistency is reached without letting it dry out

Season, let cool and reserve

In another pan, fry the sausage in the remaining butter and oil and reserve

MAKE THE DOUGH: on a clean surface, mix the flour, yeast, and salt

Add the butter and vegetable shortening and mix with fingertips until a crumbly texture forms

Join the milk and knead until a smooth dough forms

With a rolling pin, roll out 2/3 of the dough to a thin thickness

Line with it a ring mold with a diameter of 29cm

Dust with breadcrumbs and spread half of the onion filling

Cover with sausage slices and top with remaining onion filling

Dust again with breadcrumbs

Roll out the remaining dough with a rolling pin on a sheet of parchment paper

Flip over onto the filling to cover

Remove the paper and press down the edges well

Decorate with excess

Brush the surface with an egg white and bake in a preheated oven (200°C) until golden brown

Let cool slightly, then unmold

Serve warm or at room temperature

496 calories per slice