Luganighe flatbreads

Total time: 40m
Preparation Time: 20m

For 16 piece

Nutritional Information

Contains 162 Kcal, 4g Protein, 17g Carbohydrates, 8g Fat


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

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  • Flatbreads

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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