Chop the peeled pumpkin into chunks and steam until soft.
Slice the bratwurst into small chunks and fry in a small amount of animal fat until browned and crispy.
Slice up 3 inches of parsley stalks, three inches of coriander leaves, a few stalks and leaves of fresh oregano, 2 inches of ginger – mix together with the bratwurst, coconut oil and the raw mince.
Blend the pumpkin into a purée and mix with the other ingredients. Salt if desired, but the bratwurst is often salty enough.
Spread animal fat over the base of an oven tray and push the mixture into the tray firmly so that it sticks together well and is about a centimetre thick.
Bake in the oven at 180 degrees for approximately 30 minutes.
This made eight pizza-sized chunks that you could freeze for convenience or serve throughout the week.