Vegetable Casserole with Sausages
Courgettes, carrot, and brassica vegetables provide fiber, while hunting sausages and cheese make the casserole filling. An egg custard binds the layers, and two-stage baking keeps the dish moist with a browned top.
Cut the courgettes (300 g), carrot (300 g), colored cauliflower (300 g), and broccoli (300 g) into small pieces within 10 minutes.
Place the colored cauliflower and broccoli in hot water, add table salt (5 g), and boil for 3 minutes, then drain.
Cool the vegetables for 5 minutes.
Slice the hunting sausages (300 g), grate the hard cheese (200 g), and chop the dill (15 g) within 6 minutes.
Whisk the egg (250 g) for 4 minutes, arrange the vegetables and sausages in a dish, and pour over the egg mixture.
Bake at 210 °C for 15 minutes, top with the prepared cheese, and bake for 10 more minutes until browned.
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