Ingredients
- 1 cervelas or sausage
- 250g flour
- 3 eggs
- 20cl fresh cream
- 1 pinch of salt
- 10 to 15g baker’s yeast
Instructions
- Cook the cervelas on low heat for 15 minutes.
- In a terrine, mix the flour and make a well in the center. Dissolve the baker’s yeast in warm water and pour it into the center of the well.
- Add the whole eggs, a little salt, and the fresh cream. Mix well.
- When the dough is very homogeneous, put it in a buttered cake mold. Place the cervelas on top and let it rise in a warm place for about 1 hour.
- Finally, bake for 40 minutes at thermostat 6 (180°C).