Hunter's spaetzle with meat sausage

Ingredients for 4 servings:

• 400 g spaetzle
• 400 g mushrooms
• some salt
• 2 onions
• 1 bunch of parsley
• 1 ring/s meat sausage, approx. 400 g
• 5 tbsp butter
• 1 tbsp tomato paste
• 200 g whipped cream
• Paprika powder, sweet
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Prepare the spaetzle in boiling salted water according to the package instructions. Clean and trim the mushrooms, and halve them if necessary, depending on their size. Peel the onions and slice them into strips. Wash the parsley and shake dry. Pluck the leaves from the stems and finely chop, leaving a few for garnishing. Cut the sausage into slices about 0.5 cm thick. Heat 1 tablespoon of butter in a pan and fry the sausage slices in batches for about 3 minutes, turning occasionally. Remove from the pan and keep warm. Fry the mushrooms and onions in the sausage fat for about 10 minutes, turning occasionally. Stir in the tomato paste and fry briefly. Season with salt and paprika. Deglaze with cream, bring to a boil, and simmer for about 5 minutes. Heat 2 tablespoons of butter in each pan. Divide the spaetzle between the slices and fry for about 5 minutes, turning occasionally. Season with salt and nutmeg. Sprinkle with parsley and stir in. Serve the spaetzle, sauce, and pork sausage. Garnish with the remaining parsley. Per serving approx. 3860 kJ, 920 kcal. Protein 30 g, fat 55 g, carbohydrates 77 g.