Khachapuri with sausage
WHAT YOU WILL NEED
From ingredients
6 products
Sauce
Spices
Topping
Batter
SIMPLE PROCESS
Step by step recipe
The key to this khachapuri is getting the batter right. Grate the cheese finely for even distribution, and use just enough flour to bind the ingredients. Slice the sausage thinly — it will cook evenly without making the dish greasy. The microwave creates a perfect texture: the cheese melts into a creamy layer, while the base stays moist. Don't overcook — 10 minutes at medium power is just right.
Grate the Cheese
Grate 200 g (about 7 oz) of semi-hard cheese finely into a large bowl.
Add Eggs, Mayonnaise, and Herbs
Add 2 large eggs (110 g / about 4 oz), 60 g (about ¼ cup) mayonnaise, and 3 g (1 tsp) of dried herbs. Mix well with a spoon.
Stir in the Flour
Gradually add 50 g (about ⅓ cup) of flour, stirring constantly until you get a thick, smooth batter with no lumps.
Top with Sausage
Cut 50 g (about 1.8 oz) of smoked sausage into thin rounds (about ⅛ inch thick) and arrange them in a single layer on top.
Transfer to a Microwave-Safe Dish
Grease a microwave-safe dish with butter or line with parchment. Pour in the cheese mixture and spread evenly.
Microwave and Serve
Microwave on medium power (700–800 W) for 10 minutes. Check with a toothpick — it should come out clean. Let it rest for 2–3 minutes, then slice and serve.
CHEF'S TIP
Choose Cheese That Melts Well
Gouda, Edam, or a similar semi-hard cheese gives a stretchy, creamy consistency. Hard cheeses like Parmesan can also work, but you may need less of them or add a little extra mayonnaise.
Don't Overdo the Flour
50 g (about ⅓ cup) of flour is enough to bind the ingredients without making them dense. For a fluffier texture, reduce flour to 30 g and add 1 teaspoon of baking powder.
Adjust Herbs to Your Taste
Dried herbs (dill, parsley, basil) add flavor. Feel free to substitute with fresh herbs or add a pinch of paprika and black pepper for extra kick.
Let It Rest After Cooking
After microwaving, let the khachapuri sit for 2–3 minutes — it firms up and becomes easier to slice.
SUBSTITUTIONS
Add your taste
- Replace Sausage with Ham or Bacon Ham gives a milder taste, while bacon adds a smoky note. Slice them thinly and place on top before cooking.
- Use Sour Cream Instead of Mayonnaise For a lighter version, substitute mayonnaise with 60 g (about ¼ cup) of sour cream (15–20% fat) — it cuts calories and softens the texture.
- Add Mushrooms or Vegetables Instead of sausage, top with thin slices of champignons or tomato rounds for a vegetable version.
- Make a Flourless Version For a low-carb option, skip the flour and add an extra egg plus 2 tablespoons of grated Parmesan to bind — it will have a soufflé-like consistency.
HOW TO STORE
How to Store Microwave Khachapuri
Cool the dish to room temperature, then cover with plastic wrap or store in an airtight container. Refrigerate for up to 2 days. Reheat in the microwave for 30–60 seconds or in the oven at 170°C (340°F) for 5–7 minutes. Freezing is not recommended, as the texture becomes grainy after thawing.
GOOD TO KNOW