Cut the sausages into pieces about 2 cm thick. Fry them all around in hot oil until golden brown. Add goulash soup and bring to the boil once. Divide into four small or one large casserole dish.
Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). For the puree boil 3/8 l water and approx. 1/2 teaspoon salt. Remove from the stove, add milk. Stir in the puree flakes. Stir in butter.
Season to taste with nutmeg.
Stir the puree again and spread on the sausage goulash. Bake in a hot oven for about 15 minutes until golden brown. Wash parsley, shake dry, chop and sprinkle over the sausage goulash.