Cook the spaetzle in plenty of boiling salted water for 16-18 minutes or according to package instructions. Quench, drain and allow to cool
Whip vinegar, salt, pepper, 1 pinch of sugar and 3 tablespoons of oil. Skin the sausage. Cut sausage and cheese into strips. Wash tomatoes and herbs. Halve tomatoes, cut herbs finely. Mix everything with spaetzle. Leave to stand for at least 30 minutes.
Peel onions and cut them into rings. Brown in 1 tbsp. hot oil. Clean, wash and pluck the rocket. Season the spaetzle salad to taste again. Fold both into the salad
Drink: cool rosé wine