Spätzle casserole with sausages

Ingredients for 4 servings:

• 500 g spaetzle
• salt and pepper
• some parsley
• 5 m.-sized carrot(s)
• 2 m.-large leek(s)
• 2 tbsp oil
• 12 small sausages (e.g. Nuremberg bratwurst)
• 4 tbsp butter
• 6 tbsp flour
• 3 tsp vegetable broth
• 300 g cream (or 200 g cream and 100 ml milk)
• 700 ml water
• nutmeg
• 200 g cheese (Emmental), grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the spaetzle in boiling salted water according to the package instructions. Wash the parsley, pick off the leaves, and chop finely. Peel the carrots and slice thinly. Wash the leek and slice into rings. Add the vegetables to the spaetzle 6 minutes before the end of the cooking time and let it cook. Drain and mix with the parsley. Heat oil in a pan. Fry the sausages until golden brown, then remove. Melt the butter in the frying fat. Sauté the flour in it. Deglaze with cream and water, bring to a boil, and stir in the stock. Season the sauce with salt, pepper, and nutmeg. Place the vegetable spaetzle in a baking dish. Pour the sauce over the vegetables. Arrange the sausages on top of the dish and sprinkle with cheese. Bake in a preheated oven at 175°C (convection oven) for about 30 minutes.