Luganighe flatbreads

Luganighe flatbreads

Total: 40 Min. | Active: 20 Min.
Nutritional value / piece: 162 kcal
, Fat: 8 g
, Carbohydrate: 17 g
, Protein: 4 g


16 pieces


The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


1 pizza dough, rolled into a rectangle (approx. 550 g)
4tbsp crème fraîche
½ leek, cut into thin rings
½tbsp olive oil
125g Luganighe sausages, squeezed out of its skin, cut into pieces
50g hazelnuts, coarsely chopped
¼tsp salt
a little allspice, e.g. Piment d'Espelette
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How it's done


Place the dough on a tray along with the baking paper. Spread the crème fraîche on top. Mix the leek and oil, place on top of the dough along with the sausage and nuts, season.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into triangles.

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