Stuffed cervelats

Ingredients for 4 servings:

• 1 tsp oil for the mold
• 4 large sausages (150 g each)
• 100 g cheese (Gruyere) in one piece
• 80 g bacon in one piece
• ½ pepper, red
• 1 small pear(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a medium-sized gratin dish with oil. Peel the skin from the cervelats. Cut each sausage in half lengthwise, leaving about 1.5 cm of sausages attached at each end. Preheat oven to 200°C. Cut the Gruyère and bacon into sticks about 3 cm long and 6-7 cm thick. Core the pepperoni. Then quarter the pear and remove the core. Cut the pepperoni and pear into sticks as well. Alternately insert these ingredients into the openings of the cervelats. Then place them in the dish. Place the gratin dish on the middle rack of the oven and bake the cervelats for about 35 minutes. If the pepperoni or pears turn black, cover the dish with aluminum foil at the end of the baking time. Serve with bread, pasta, or salad.