Preparation: 35 min
Cooking: 1h15
Serves : 4 people
Ingredients:
1 pumpkin of 600g
400g sausage meat
1 sprig of marjoram
1 onion
1 egg
Fleur de sel
50g breadcrumbs
2 cloves of garlic
Olive oil
Freshly ground pepper
1 bunch of parsley
Accessory:
Aluminum foil
Preparation:
1. Light your Kokko and reach an internal temperature of 270°C.
2. Thinly slice the onions and garlic and cook them in a little olive oil with a pinch of fleur de sel.
3. In a salad bowl, mix the chopped marjoram, the egg, the coarsely chopped breadcrumbs, the chopped parsley, the sausage meat, the garlic and the cooked onion.
4. Mix well to make the stuffing homogeneous, season with fleur de sel and freshly ground pepper and set aside in the refrigerator.
5. Remove the top of the pumpkin with a knife and completely empty the seeds, fill it with stuffing, replace the top and put a double layer of aluminum foil on the bottom.
6. Place the pumpkin directly on the grill and cook for 1 hour and 15 minutes at a constant heat.
7. Once the pumpkin is cooked, let it rest for 15 to 20 minutes so that it relaxes, it will only be juicier.
