Ebly pan with pumpkin and mettenden

Ingredients for 4 servings:

• 500 g pumpkin(s)
• 4 spring onions, including the white part
• 150 g smoked Mettwurst
• 250 g Ebly
• 2 tsp, heaped vegetable stock
• 800 ml water
• n. B. Salt
• some cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the pumpkin into slices about the thickness of your thumb, peel it, and cut them lengthwise according to the thickness of the slices. Cut them crosswise into thin slices. Cut the spring onions into thin rings and the Mettenden sausages into slices. Brown the sausage in a sufficiently large pan without any fat. When enough fat has rendered, add the spring onions and fry for about 2 minutes. Add the pumpkin and sauté for about 3 minutes, stirring frequently. Stir in the Ebly and continue sautéing briefly. Sprinkle with 2 heaped teaspoons of vegetable stock and pour in boiling water. Simmer uncovered until the Ebly and pumpkin are tender, stirring and mixing frequently to ensure everything cooks evenly. Season with salt. Before serving, stir in some grated cheese to taste or sprinkle with cheese.