Sausage rolls with cream carrots and spaetzle

Name: Sausage rolls with cream carrots and spaetzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 thin spring onions; 250 g Pork sausage; 2 Eggs (size M); 7-10 Tbsp Pepper; 6 discs (40 g each; 12 cm Ø) Bierwurst; 600 g Carrots; 5 TABLESPOONS + 250 ml milk; 40 g Flour; 4 TABLESPOONS Oil; 20 g Butter or margarine; 7-10 Tbsp Sal; 2 TABLESPOONS Sauce thickener; 1/2 bunch Parsley; 1 package (400 g) Spätzle (cooling shelf); 6 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 thin spring onions
250 g Pork sausage
2 Eggs (size M)
7-10 Tbsp Pepper
6 discs (40 g each; 12 cm Ø) Bierwurst
600 g Carrots
5 TABLESPOONS + 250 ml milk
40 g Flour
4 TABLESPOONS Oil
20 g Butter or margarine
7-10 Tbsp Sal
2 TABLESPOONS Sauce thickener
1/2 bunch Parsley
1 package (400 g) Spätzle (cooling shelf)
6 wooden skewers

Directions

1
Clean and wash spring onions. Cut 6 pieces (approx. 10 cm long) from the lower ends. Cut the rest of the spring onions into fine rings. Knead the minced meat, 1 egg and spring onion rings, season with pepper.
2
Spread the minced meat on the slices of sausage. Place 1 piece of spring onions on each slice, roll them up and pin them with a wooden skewer. Peel, wash and cut the carrots into pieces. Beat 1 egg and 5 tablespoons of milk.
3
Turn the rolls in flour and egg milk. Heat 2 tablespoons of oil in a frying pan. Fry the rolls in the oil over medium heat for about 15 minutes. Heat the fat in a saucepan. Sauté carrots in it.
4
Season with salt and pepper. Add 1/8 litre of water and cook for about 10 minutes. Add 250 ml milk and bring to the boil. Bind with sauce thickener. Season with salt and pepper. Wash parsley and chop finely, except for a little bit for garnishing.
5
Add to vegetables, keep warm. Heat 2 tablespoons of oil in a pan. Fry the spaetzle for about 5 minutes while turning. Arrange sausage rolls, carrots and spaetzle on plates. Garnish with parsley.