Jäger-Spätzle with meat sausage

Name: Jäger-Spätzle with meat sausage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Spätzle; 7-10 Tbsp Salt; 400 g Mushrooms; 2 Onions; 1 collar Parsley; 1 (400 g) Fleischwurst in the ring; 5 TABLESPOONS Butter; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sweet peppers; 200 g Whipped cream; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Spätzle
7-10 Tbsp Salt
400 g Mushrooms
2 Onions
1 collar Parsley
1 (400 g) Fleischwurst in the ring
5 TABLESPOONS Butter
1 TABLESPOON Tomato paste
7-10 Tbsp Sweet peppers
200 g Whipped cream
7-10 Tbsp freshly grated nutmeg

Directions

1
Prepare the spaetzle in boiling salted water according to the instructions on the packet. Clean and clean the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Wash parsley, shake dry. Pluck the leaves from the stalks and chop them finely, except for a little to garnish. Cut the sausage into approx. 0.5 cm thick slices
2
Heat 1 tbsp. butter in a pan and fry the slices of sausage in it in portions for approx. 3 minutes while turning. Take out and keep warm. Fry the mushrooms and onions in the sausage fat for approx. 10 minutes while turning. Stir in tomato paste and fry briefly. Season with salt and paprika. Deglaze with cream, bring to the boil and simmer for about 5 minutes.
3
Heat 2 tablespoons of butter in two pans. Fry the spaetzle for about 5 minutes each while turning. Season to taste with salt and nutmeg. Sprinkle with parsley and stir in. Arrange spaetzle, sauce and meat sausage. Garnish with parsley