Layered Gourmet Sausage Cake
Thermomix recipe: Layered Gourmet Sausage Cake. Ready in 105 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g pork shoulder, cut into 3-4 cm cubes
- 15 g fennel seeds
- 10 g salt, divided
- 5 g black pepper, divided
- 1/4 emu egg (approx. 50g), divided
- 200 g fresh crabmeat, drained
- 100 g fresh oysters, drained and chopped
- 300 g plain flour, plus extra for dusting
- 100 g cold water
- 15 g sugar
- 20 g olive oil, for greasing
Instructions
- To prepare Pork and Fennel Sausages: Place pork shoulder into the mixing bowl. Chop 10 sec / Speed 7. Scrape down sides of bowl.
- Add 10 g fennel seeds, 5 g salt, 2 g black pepper, and 1/8 emu egg (approx. 25g) to the chopped pork. Mix 20 sec / Speed 3 / Reverse. Transfer mixture to a bowl and set aside. Clean mixing bowl.
- To prepare Crabmeat and Oyster Sausages: Place fresh crabmeat and chopped oysters into the mixing bowl.
- Add 5 g fennel seeds, 5 g salt, 3 g black pepper, and remaining 1/8 emu egg (approx. 25g) to the bowl. Mix 15 sec / Speed 2 / Reverse. Transfer mixture to a separate bowl and set aside. Clean mixing bowl.
- To prepare the Cake Dough: Place plain flour, cold water, sugar, and remaining 1/2 emu egg (approx. 100g) into the mixing bowl. Add a pinch of salt. Knead 2 min / Dough mode. Transfer dough to a lightly floured surface, form into a ball, cover, and let rest for 15 minutes.
- Preheat oven to 180°C. Lightly grease a 22 cm round cake tin with olive oil.
- Divide the rested dough into three equal portions. On a lightly floured surface, roll out one portion of dough into a circle large enough to line the bottom and sides of the prepared cake tin.
- Carefully press the dough into the cake tin, ensuring it covers the bottom and extends up the sides.
- Evenly spread the pork and fennel sausage mixture over the dough in the tin. Gently press it down to form an even layer.
- Roll out the second portion of dough into a circle slightly smaller than the cake tin. Place this dough circle over the pork and fennel layer.
- Evenly spread the crabmeat and oyster sausage mixture over the second dough layer. Gently press it down.
- Roll out the third portion of dough into a circle to cover the top of the cake. Place it over the crabmeat and oyster layer. Pinch the edges of the top dough layer with the bottom dough layer to seal the cake.
- Bake for 60 minutes, or until the crust is golden brown and the internal temperature of the sausage reaches 74°C. If the top browns too quickly, cover loosely with foil.
- Remove from oven and let the Layered Gourmet Sausage Cake rest in the tin for 10-15 minutes before slicing and serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.