For the sausage filling, halve the kielbasa lengthwise and cut diagonally into slices. Clean the bell bell pepper, onion and celery and dice very finely. Fry the whole in hot clarified butter.
Mix mustard powder, flour, paprika powder and mace, sprinkle over the sausage mixture, stir and sweat briefly. Add stock, stirring vigorously, and cook without lid in 3-5 min until thick. Season with salt, pepper, and garlic pressed through.
For the mince filling, peel the onions and garlic. Dice the onions very finely, chop the garlic finely. Remove the seeds from the peppers and dice very finely. Chop the bay leaf very finely. Fry everything in 20 g hot clarified butter, fold in the paradeis pulp. Crumble the minced meat and fry in the mixture until crumbly. Season with nutmeg, pepper, salt and oregano.
Sprinkle the flour over the mince, stir and sweat. Add the stock, stirring vigorously, and cook without a lid for 3-5 minutes until thick. Grate the mushrooms and cut them into quarters, fry them in the remaining clarified butter and mix them with the chives into the minced meat.
For the zucchini filling, finely dice the zucchini. Cut the white and light green of the spring onions into thin rings. Peel the garlic. Slit the chili pepper, remove the seeds, chop very finely. Drain and rinse the tomatoes and squeeze them, crushing them slightly.
Cook the zucchini and the onions in hot oil.
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