*Use breakfast sausage or, for something a bit spicier, sweet or hot Italian sausage which you've squeezed out of its casing before cooking.
In a medium-sized mixing bowl, combine the dough ingredients, stirring till the dough just starts to leave the sides of the bowl and holds its shape; it'll be soft. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 m
Place the dough ingredients into the pan of your machine in the order recommended by the manufacturer. Program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adju
While the dough rests in the refrigerator, brown and break up the sausage in a large, uncovered skillet. When done, remove the sausage from the skillet and set it aside. Drain off all but a tablespoon of the accumulated fat from the skillet, and add the o
Reduce the heat and add the cream or sour cream and nutmeg; add salt and pepper to taste. Cook for 5 to 10 minutes, until it thickens slightly. Stir in the browned sausage. Remove the skillet from the heat and let the filling cool to lukewarm before assem
After the dough has rested in the refrigerator, turn it out onto a well-floured work surface. Divide the dough into three roughly equal pieces. Roll two of the pieces into 13- to 14-inch circles, and fit them into 9-inch pie pans. Trim off excess dough so
Whisk together 3 eggs in a small bowl, and stir them into the lukewarm filling mixture just before spooning the filling equally into the two bottom crusts. Weave a lattice crust over the top of each pie. Fold the bottom crust up over the ends of the latti
While the pies rise, preheat the oven to 350°F. Bake the pies for 50 to 60 minutes, until the dough is a deep brown and the temperature of the filling registers above 165°F on an instant-read thermometer. Remove the Zwiebelkuchen from the oven, and allow