Quick spaetzle pan with grilled sausages

Name: Quick spaetzle pan with grilled sausages
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Savoy cabbage; 2 Carrots; 3 TABLESPOONS Oil; 100 ml clear broth (instant); 500 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 small barbecue sausages; 3 Stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Savoy cabbage
2 Carrots
3 TABLESPOONS Oil
100 ml clear broth (instant)
500 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 small barbecue sausages
3 Stem(s) Parsley

Directions

1
Clean, wash and chop the savoy cabbage. Peel, wash and chop the carrots. Heat 2 tablespoons of oil in a large pan. Steam carrots and cabbage over medium heat for about 5 minutes.
2
Add stock, bring to the boil and stir in the spaetzle. Simmer for another 3-4 minutes. Season to taste with salt and pepper. In the meantime heat 1 tablespoon of oil in a pan. Fry the sausages for about 5 minutes.
3
Take out, halve and fold under the spaetzle pan. Wash parsley, shake dry, chop and sprinkle over the spaetzle. Arrange on plates.