Sausage schnitzel with chasseur sauce and spaetzle
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp - 800 g spaetzle
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 400 g Mushrooms
- 7-10 Tbsp - 2 medium sized onions
- 7-10 Tbsp - 1 bunch of parsley
- 7-10 Tbsp - 400 g meat sausage
- 7-10 Tbsp - 1-2 tablespoons butter
- 7-10 Tbsp - 1 tablespoon tomato paste
- 7-10 Tbsp - 2 tsp sweet paprika
- 7-10 Tbsp - 1 tsp flour
- 7-10 Tbsp - 200 g whipped cream
- 7-10 Tbsp - 1 tsp vegetable broth
- 7-10 Tbsp - Nutmeg
Directions
- 1
Cook the spaetzle in plenty of boiling salted water for about 16 minutes. Clean the mushrooms, wash them briefly if necessary and, depending on their size, leave them whole or halve them. Peel onions and cut into strips. Wash parsley, put some aside for garnishing, chop the rest finely.
- 2
Cut the sausage diagonally into approx. 1⁄2 cm thick slices.
- 3
Heat butter in a frying pan. Brown the sausage slices in it in portions on both sides. Remove and keep warm.
- 4
Fry the mushrooms and onions in the frying fat for 5-8 minutes. Season with salt and pepper. Stir in tomato paste. Dust with paprika powder and flour and sweat briefly. Deglaze with 200 ml water and cream and bring to the boil.
- 5
Stir in broth and simmer everything for about 5 minutes.
- 6
Drain the spaetzle. Put approx. 900 g cooked spaetzle aside for the next day. Season the remaining spaetzle with salt and nutmeg. Fold in chopped parsley. Serve with sausage slices and hunter's sauce, garnish with remaining parsley.
- 7
Drink tip: mineral water or beer, e.g. an Alt.
Nutrition Facts
830 kcal
70 g
46 g
28 g
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