{"id":4451,"date":"2024-09-27T16:54:09","date_gmt":"2024-09-27T14:54:09","guid":{"rendered":"https:\/\/radishthegreat.com\/blog\/?p=4451"},"modified":"2024-09-27T16:54:11","modified_gmt":"2024-09-27T14:54:11","slug":"kurbisfest-kickoff-sausage-stuffed-butternut","status":"publish","type":"post","link":"https:\/\/radishthegreat.com\/blog\/2024\/09\/27\/kurbisfest-kickoff-sausage-stuffed-butternut\/","title":{"rendered":"K\u00fcrbisfest Kickoff! Sausage-Stuffed Butternut"},"content":{"rendered":"\n

It’s the most wonderful time of the year!<\/p>\n\n\n

\n
\"\"
I suppose I could have ironed the dish towel…
Nyah.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

When I picked out<\/a> these mini Butternutk\u00fcrbisse<\/em><\/a> (butternut squashes–please note the Denglish is not my invention<\/a>), I envisioned a simple side dish for a meal off the grill. But then the weather turned cold, and chaos set in<\/a>. One of the punkins broke their seal, which means it had to be used.

Time to get complex.<\/p>\n\n\n

\n
\"\"
I loved the markings on this one.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Roasting and filling is the easiest and fastest way to prepare pumpkin varieties with inedible skin. We’d had a lot of cheese-<\/a> and tomato<\/a>-based dishes over the previous week as cold-weather comfort food, so I looked for recipes with other flavor profiles. You know what’s crazy? My English-language searches brought me meats, cheeses, and sweets; German-language searches gave me mostly vegan results (Austrians still use sugar, cream, and cheese). I settled on savory sausage with apples, a classic American fall flavor combo.

I have no idea where this anonymous blogger<\/a> is based–she’s writing in English, but she implies that “sausage” and “ground beef” are interchangeable, which any native Midwesterner can tell you is factually wrong–but the recipe looked structurally sound based on all I learned during K\u00fcrbisfest 2023<\/a>. Just had to rewrite it first, remove the condescending bits so it would all fit on one printed page for my ever-expanding grimoire.<\/p>\n\n\n\n

A note about “sausage”<\/strong>: neither the Southern version you buy in a chub for in biscuits and gravy nor the Italian version beloved as a pizza topping exist in Germany. There is no loose sausage of any kind available to normal consumers, it is all stuffed into casings and cooked. Fortunately, copycat recipes<\/a> exist. I wanted to use all pork, but I was too lazy to chase around to different supermarkets when my local was out, so I used the mixed pork-beef blend that’s traditionally used in local meatballs<\/a>.

Bonus! I got to buy Salbei gerebelt<\/em> (rubbed sage) to season the meat. I didn’t expect to find it, because I’ve never seen it used in a German recipe. Fall just got better! <\/p>\n\n\n

\n
\"\"
By any other name does not taste so sweet, I am told.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n


A note about “raisins”<\/strong>: I couldn’t find any Rosinen<\/em> (raisins) in the supermarket, but they had Sultaninen<\/em> and Korinthen<\/em>, which I could clearly see from the packaging were both just raisins. Having no idea what makes them different, I bought one of each. Turns out they are different grape varieties from different regions<\/a>—Sultaninen<\/em> from Turkey and Korinthen<\/em> from Greece–and you use the Greek one in desserts and the Turkish one in main course dishes. Naturally, I used the wrong one \ud83d\ude42 but the Sultaninen<\/em> looked and tasted more like the ones from the red boxes handed out to small children in the 1970s so they’d be quiet in church. Ahem.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n
Roasting: Before and after.
September 2024<\/em><\/figcaption><\/figure>\n\n\n\n

“Fast” is relative; the roasting still takes 40 minutes, but you use this time to prepare the filling. For apple, I used a Granny Smith, and it stayed fairly crisp.<\/p>\n\n\n

\n
\"\"
After this step, I<\/em> got <\/em>distracted and forgot to take more pictures.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Since the celery-and-sausage reminded me of a cornbread stuffing recipe I loved but can’t find again, I made some cornbread to go with it. It wasn’t needed, though. The half squash with the meat was more than enough for satiety. <\/p>\n\n\n

\n
\"\"
Side of cornbread.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

A note on reheating:<\/strong> I covered the pan with foil before popping it in the oven for 20 minutes at 180\u00b0C, but the filling still dried out. Maybe add some water to the pan next time.

A super start to K\u00fcrbisfest 2024! Plenty of pumpkin action remains!<\/p>\n\n\n

\n
\"\"
Two weeks in, and two of my decorative gourds have already rotted. Sigh.
September 2024<\/em><\/figcaption><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

with apples, a classic American fall flavor combo. <\/p>\n","protected":false},"author":2,"featured_media":4459,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[251],"tags":[],"class_list":["post-4451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kurbisfest-2024"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t