Stuffed pumpkin with Macedonian sausage
Products for 4 portions
Preparation time: 15 minutes
Cooking time: 1 hour
2 pieces of Tandem Macedonian sausage
2 small Hokkaido pumpkins
3 tbsp. olive oil
1 heads of onion
1 stalks of celery
2 green apples
5-6 salvia leaves
60 g grated mozzarella
Salt to taste
Pepper to taste
Cut the pumpkins in half, clean the seeds out and place the halves in a baking tray.
Grease with olive oil, add salt, season with pepper and bake for 40 minutes in an oven preheated to 220 degrees.
Cut the sausage into wheels.
Heat the olive oil in a large pan and fry the onion and celery cubes for 5-6 minutes.
Add salt and season with pepper. Add the sausage wheels and cook for 7-8 minutes while periodically stirring.
Peel the apples and cut them into cubes. Add them to the other products and cook for another 3-4 minutes until the apple begins to soften.
Add the strip-sliced salvia, stir and remove the pan from the heat.
Fill the pumpkin with the mix, cover with grated mozzarella and return to the oven for another 10 minutes.