Pumpkin Sausage Gratin

Ingredients

• 1 kg pumpkin (1 pumpkin)
• 5 tbsp butter
• 150 ml dry white wine
• Salt
• pink pepper (coarsely crushed)
• Worcestershire sauce
• 150 g crème fraîche
• 30 g Pumpkin seeds
• 1 Shallot
• 400 g chunky sausage
• flour (as needed)
• 2 Eggs
• 50 g grated Parmesan
• butter (for the dish)
• 1 tbsp chopped parsley

Instructions

1. 1.

   Peel the pumpkin, remove the seeds and dice the flesh. Sauté the pumpkin cubes in 2 tbsp butter, pour in wine and cook covered for about 15 minutes. Season with salt, pink pepper and Worcestershire sauce, then stir in the crème fraîche.

2. 2.

   Toast the pumpkin seeds in a dry pan until golden, set aside.

3. 3.

   Peel and finely dice the shallot. Press the sausage meat from the casings, avoid forming balls, lightly coat in flour. Heat 1 tbsp butter in a pan, sauté the shallot until translucent, remove and set aside.

4. 4.

   Add 2 tbsp butter to the pan and brown the sausage meatballs all sides; finally add the shallots back in and remove from heat.

5. 5.

   Grease a baking dish, pour half of the pumpkin mixture into it. Sprinkle 1 tbsp pumpkin seeds on top, then add half of the sausage meatballs, followed by the remaining pumpkin mixture, meatballs and another tablespoon of pumpkin seeds.

6. 6.

   Whisk together eggs and Parmesan, season with salt and pink pepper, and pour over the gratin. Bake in a preheated oven at 180°C for about 30 minutes.

7. 7.

   Remove from the oven, sprinkle with the remaining pumpkin seeds and chopped parsley, and serve.