Sausage Bobbat a Polish Russian Recipe
Discover the hearty charm of Sausage Bobbat, a delicious fusion of Polish and Russian culinary traditions that brings together bold flavors and comforting textures. This savory pie features a buttery, flaky crust encasing a rich filling of cooked sausage, diced onions, and grated potatoes, all seasoned with aromatic paprika, dill, and black pepper for a burst of flavor in every bite. Perfect for family meals or gatherings, the recipe combines simple ingredients like all-purpose flour, milk, and eggs with a technique that creates layers of golden crust and tender filling. With a prep time of just 30 minutes and the satisfying reward of a homemade dish fresh from the oven, Sausage Bobbat delivers a crowd-pleasing centerpiece. For an authentic touch, serve it warm with a dollop of sour cream or a garnish of fresh dill, and experience a comforting taste of Eastern European heritage. Keywords: Polish Russian recipe, sausage bobbat, savory pie, Eastern European cuisine, hearty comfort food.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Butter
- 2 Eggs
- 0.75 cup Milk
- 1 teaspoon Salt
- 1 pound Sausage (ground or links, cooked and crumbled)
- 2 medium Yellow onions (diced)
- 2 large Potatoes (peeled and grated)
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Vegetable oil
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or a large oven-safe skillet.
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
In a separate small bowl, whisk together one egg and milk. Gradually add this mixture to the flour and butter, stirring until a soft dough forms. Cover the dough with plastic wrap and refrigerate while you prepare the filling.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until they are soft and translucent, about 5 minutes.
Add the cooked sausage to the skillet, followed by the grated potatoes. Cook for an additional 5–7 minutes, stirring occasionally, until the mixture is well-combined and heated through.
Season the sausage and potato mixture with black pepper, paprika, and fresh dill. Remove the skillet from heat and let the filling cool slightly.
Retrieve the dough from the refrigerator and divide it into two portions, one slightly larger than the other. Roll out the larger portion on a lightly floured surface to fit the bottom and sides of the prepared baking dish.
Transfer the rolled-out dough to the baking dish and press it into the bottom and sides. Trim any excess dough hanging over the edges.
Spread the sausage and potato filling evenly over the dough in the baking dish.
Roll out the smaller portion of dough into a rectangle large enough to cover the filling. Place this dough sheet over the filling and pinch the edges to seal.
In a small bowl, whisk the remaining egg with 2 tablespoons of water to create an egg wash. Brush this mixture over the top crust for a golden-brown finish.
Use a sharp knife to cut a few small slits in the top crust to allow steam to escape while baking.
Bake the Bobbat in the preheated oven for 40–45 minutes, or until the crust is golden brown and crisp.
Remove the dish from the oven and allow it to cool for 10–15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 7167 mg | 312% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.5 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 535 mg | 41% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
