Home › 🇩🇪 Germany › Vienna (Wien)
Sauerhackkuchen
Vienna (Wien) — Mother recipe · en it
A traditional Viennese sweet made with minced meat and onion sauce, crispy and delicious.
⏱️ 30 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 200 g of minced meat
- 1 onion
- 2 eggs
- 200 g of sugar
- 100 g of flour
- 50 g of butter
- 1 teaspoon of saffron
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Method
- Make the ragù: sauté the onion in a pan with butter, add the minced meat and cook until fully cooked. Add saffron, apple cider vinegar, salt, and black pepper, mix well, and let it cool.
- Prepare the dough: mix together sugar, eggs, flour, add the ragù and mix until you get a homogeneous dough.
- Form the kuchen: preheat the oven to 180°C. Stamp the dough in a baking dish and bake for 20-25 minutes.
- Add the ragù: once the dough is cooked, add the ragù on top and decorate with powdered sugar.
- Serve: let it cool for a few minutes before serving, to allow the kuchen to cool and rise.
The story
Originating in 19th-century Vienna, the Sauerhackkuchen was a popular dessert among workers. Its recipe, which includes minced meat and onion sauce, is an evolution of the traditional Hackkuchen, with a unique twist of acidity.
Community variants (0)
No variants yet: propose the first one!