Spätzlesalat with sausage & cheese

Name: Spätzlesalat with sausage & cheese
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 500 g Spätzle; 7-10 Tbsp Salt; 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 250 g Pork sausage; 200 g Cave Cheese; 125 g cherry tomatoes; 1/2 bunch Chives and parsley; 3 medium-sized onions; 125 g Arugula (rocket)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

500 g Spätzle
7-10 Tbsp Salt
4 TABLESPOONS Herb Vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
250 g Pork sausage
200 g Cave Cheese
125 g cherry tomatoes
1/2 bunch Chives and parsley
3 medium-sized onions
125 g Arugula (rocket)

Directions

1
Cook the spaetzle in plenty of boiling salted water for 16-18 minutes or according to package instructions. Quench, drain and allow to cool
2
Whip vinegar, salt, pepper, 1 pinch of sugar and 3 tablespoons of oil. Skin the sausage. Cut sausage and cheese into strips. Wash tomatoes and herbs. Halve tomatoes, cut herbs finely. Mix everything with spaetzle. Leave to stand for at least 30 minutes.
3
Peel onions and cut them into rings. Brown in 1 tbsp. hot oil. Clean, wash and pluck the rocket. Season the spaetzle salad to taste again. Fold both into the salad
4
Drink: cool rosé wine