Zucchini cake

Ingredients for 4 servings:

• 500 g pumpkin flesh, preferably Hokkaido
• 250 g bratwurst, Italian (salsiccia)
• g breadcrumbs
• 6 tbsp olive oil
• 2 eggs
• 1 onion(s)
• white wine
• nutmeg
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Pumpkin casserole with sausage

Either cut the peeled pumpkin into small cubes and boil in salted water until soft. I cut the pumpkin into wedges and place them in the oven at around 180°C for around 35 minutes. This gives it a slightly roasted aroma and the flavor doesn’t get lost in the water. In the meantime, sauté the finely chopped onion in 2 tablespoons of olive oil until translucent. Then peel the fresh, soft sausage meat from its skin and break it up with a fork or your fingers. Add it to the onions and fry. Once the desired degree of browning is achieved, deglaze with white wine and then let it evaporate. Brush a shallow baking dish with 2 tablespoons of olive oil and sprinkle the bottom with breadcrumbs. Purée the soft pumpkin in a blender, add the onion and sausage meat mixture, then add the 2 eggs, salt, and nutmeg. Mix the mixture together and thicken slightly with breadcrumbs. It shouldn’t be a solid mass, just whatever you like. Pour the mixture into the baking dish and smooth it out. Drizzle with the remaining oil and sprinkle a few more breadcrumbs on the surface. Bake the casserole for about 1 hour at 170°C (340°F) top and bottom heat. It’s suitable as a main course or as a side dish. Served lukewarm or cooled and cut into small pieces, it’s also great as finger food for any party.