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- Preheat your oven to 180°C (355°F).
- Peel and slice the potatoes into thin rounds.
- Slice the spring onions and tomato.
- Slice the hunting sausages.
- Grate the Parmesan cheese.
- In a large mixing bowl, whisk together the eggs, 200 g sour cream, salt, and black pepper.
- Add the sliced spring onions and mix well.
- Grease a baking dish with vegetable oil.
- Layer the potato slices at the bottom of the dish.
- Pour a bit of the egg and sour cream mixture over the potatoes.
- Add a layer of tomato slices and hunting sausages.
- Sprinkle with dried oregano and sweet paprika.
- Repeat the layers until all ingredients are used, ending with a layer of the egg mixture.
- Top with grated Parmesan cheese.
- Bake in the preheated oven for 25 minutes.
- While the bake is in the oven, prepare the sauce.
- In a small bowl, combine 60 g sour cream and 40 g mayonnaise.
- Finely chop the dill and cucumber.
- Mince the garlic cloves.
- Mix the dill, cucumber, and garlic into the sour cream and mayonnaise mixture.
- Season with salt and black pepper to taste.
- After the initial 25 minutes of baking, add the sliced sausages on top of the bake.
- Return to the oven and bake for an additional 20 minutes until golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
Serving Suggestions:
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