in Austria

Sausage noodles – Fleckerlspeis

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Ingredients for 3 servings:

  • 250 g pasta, Fleckerl, Farfalle, croissants or spirals
  • 400 g sausage (mixed leftovers)
  • 1 small onion(s), chopped
  • some oil
  • 1 tbsp mustard, medium hot (tarragon)
  • e.g. marjoram
  • n. B. Salt
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Childhood memories

Cook the pasta in salted water. Meanwhile, grind the leftover sausage through a meat grinder. Brown the onion in oil, then add the sausage mixture and cook thoroughly. Season to taste with mustard and (if you like) plenty of marjoram. Depending on the type of sausage, you may also need to add salt and/or pepper. When the pasta is done, drain and toss with the sausage mixture. I like to serve it with a potato and lamb’s lettuce salad as a side dish. Because this is also quite filling, 250g of pasta is enough for three people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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