Boil the kohlrabi in salted water for twenty to thirty minutes.
Mix the sausage meat with bread rolls, parsley and chives, chop the leftovers from the kohlrabi, which are created by scooping, sometimes the amount shape, fill the kohlrabi and cook in the stove at 160 # 180 °C until done.
For the saffron rissotto long grain rice: sauté the onions in olive oil, add the washed long grain rice, saffron threads and fill with two to four times the liquid according to the desired consistency and make 20 min, season with salt and pepper.
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