Fleckerlspeise – Wurstfleckerl

Summary

Ingredients

• 500 g pasta, such as Fleckerl, Fusilli, Farfalle
• 750 g sausae, mixed, e.. Braunschweier, hard sausae, sausae, bacon
• 2 tablespoon parsley, chopped
• 1 large clove garlic
• 2 teaspoons paprika powder
• oil
• Salt and pepper

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Instructions

1. Cook the pasta in salted water until al dente.
2. In the meantime, chop the leftover sausage or bacon (you can also add leftover ham, but overall it should not be too lean, a mixture of spicy sausage and bacon is ideal) in the moulinette, it should not be a very fine porridge, but also small bits can still be seen. You can also mince the garlic clove.
3. Drain the pasta and briefly fry the sausage mixture in the same saucepan. If the mass is greasy enough, you can save yourself the oil. Stir in the paprika powder and chopped parsley and mix everything well with the pasta. Season to taste if necessary, but depending on the seasoning of the sausage mixture, it is often no longer necessary!

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