Summary

Ingredients

• 300 g meat sausae
• 300 g butter veetables
• 1 kg spaetzle from the refrigerated shelf
• 1 cup spread, e.g., Brunch Fine Herbs
• 300 ml milk
• 1 tablespoon oil, e.g., rapeseed oil
• salt
• Ground pepper
• Parsley for garnish

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Instructions

1. Cut the meat sausage into 2 x 2 cm cubes. Heat the oil in a large pan with a high rim and fry the sausage cubes for five minutes. Add the butter vegetables and fry them over medium heat until the herb butter melts.
2. Add the spaetzle and fry for 10 minutes. Stir in brunch and milk and add. Use more milk if necessary, the spaetzle absorb a lot of liquid. Season to taste with salt and pepper.
3. Serve garnished with parsley.
4. Tip: If you like it spicier, swap the meat sausage for meat loaf cubes. Leftovers can be fried up the next day, then serve with tomato sauce.