Pumpkin and Sausage Gratin
Besides valuable proteins, pumpkin seeds provide phytosterols. The bioactive substances can have a preventive effect on prostate and bladder problems or even alleviate them. The pumpkin also provide a long-lasting satiation due to long-chain carbohydrates, and the sausage provides protein.
You can use chicken sausage for a leaner dish.
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- 6 ½ cups Pumpkin (peeled and diced)
- 5 Tbsps butter
- ⅔ cup dry white wine
- pink peppercorns (roughly crushed)
- Worcestershire sauce (to taste)
- ⅔ cup Crème fraiche
- ¼ cup Pumpkin seed
- 1 shallot (chopped)
- 14 ozs coarse Sausage
- all-purpose flour (as necessary)
- 2 eggs
- ½ cup Parmesan (grated)
Heat 2 tbsp butter and sweat the diced pumpkin. Add the wine, cover and cook for about 15 minutes.
Then add salt, pink pepper and Worcestershire sauce to taste. Stir in the crème fraîche.
Toast the pumpkin seeds in a dry frying pan, take out and set aside. Press the sausages out of their skins, form the sausagemeat into small balls and coat lightly in flour. Heat 1 tbsp butter in a frying pan and sweat the shallot until translucent. Take out and set aside.
Put 2 tbsp butter into the pan and fry the sausagemeat balls on all sides. Return the shallots to the pan and remove from the heat.
Butter a baking dish and put half of the pumpkin mixture into it. Scatter with 1 tbsp pumpkin seeds, then add half of the sausage balls. Add the rest of the pumpkin mixture, the rest of the sausage balls and 1 tbsp pumpkin seeds.
Mix the eggs and Parmesan, season with salt and pink pepper, and pour over the casserole. Bake in an oven preheated to 350F for about 30-35 minutes.
Take out and serve sprinkled with the rest of the pumpkin seeds and the chopped parsley.