Zucchini with liver sausage filling

Ingredients for 4 servings:

• 8 small zucchini
• Salt
• 200 g veal liver sausage
• 60 g cream cheese, with herbs
• 1 tbsp brandy
• 1 tbsp pepper, green
• 1 pinch of mixed herbs
• 1 bunch of parsley
• 200 g black pudding
• 60 g cheese, grated Emmental
• Butter flakes, for topping
• ⅛ liter meat broth
• ⅛ liter white wine
• 2 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the zucchini and blanch in boiling salted water. Let it cool, then halve it lengthwise. Scoop out some of the pulp with a teaspoon and chop the pulp. Mix the liverwurst with the cream cheese, brandy, and pulp. Season well with pepper and herbs. Cut the black pudding into thin strips and fold it in. Fill the zucchini with this mixture, sprinkle with grated Emmental cheese, and top with the butter flakes. Place in an ovenproof dish. Pour in the meat broth and white wine and cook in an oven preheated to 200°C (400°F) for about 20 minutes. Stir in the crème fraîche shortly before the end of the cooking time.