Wurstfleckerl

Summary

Ingredients

• 350 g sausae (e.. Viennese, mountaineers, leftovers )
• 0.5 ½ pack pasta
• Salt water
• salt and pepper
• 1 egg (s)
• some Milk
• 1 large onion (s)
• some oil
• some parsley

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Instructions

1. First I cut the sausage into small pieces (very small because I have a small child), then I also cut the onion into small pieces. I set up a saucepan with water and wait for the water to boil.
2. Meanwhile I put a pan with some oil on the stove. Only when the pasta water is boiling do I add 1 teaspoon of salt. Put the pasta in the water.
3. Of course, the oil in the pan is already hot and I can lightly roast the onion. Stir the pasta and now the sausage in the pan. The noodles taste as soon as they are ready to eat, strain and stir in the pan.
4. Whisk the eggs with a dash of milk and add them to the pan. Now add a little salt, pepper and, if you like, chopped parsley. Stir and wait until the egg freezes. Taste and, if necessary, season again with salt and pepper.

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