Savory bratwurst-and-leek traybake 

Crunchy fresh leek is always in season and is such a versatile vegetable. This savory bratwurst-and-leek traybake with delicious Nuremberg Bratwursts can be enjoyed hot or cold.

PREPARATION

1. Place the flour in a bowl, add salt and sugar and make a well in the center. Dissolve the yeast in lukewarm water, add the olive oil to the water. Mix with a little flour to make a pre-ferment. Cover and leave to ferment for about 20 minutes in a warm place.
2. Meanwhile, grill the Nuremberg Bratwursts but do not let them become too dark. 
3. Now knead all of the dough ingredients together and leave to rise in a warm place for another 20 minutes.
4. Trim and wash the leek, and cut into thin rings. Then blanch for about 3 minutes in boiling salted water. Drain well. Use a hand blender to mix the cream and egg together, then add the leek and blend to a fine puree.
5. Take the dough out of the bowl, knock it back and then roll out. If the dough seems too dry, knead briefly with a little olive oil.
6. Place on a baking tray covered with baking paper. Pour the creamed leek over the dough and arrange bratwursts. Bake in a preheated oven at 170 °C for about 25 minutes.