CHICKEN SAUSAGE WITH SPAETZLE

Chicken Sausage with Spaetzle image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
1 pound carrots, halved, then quartered lengthwise
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 chicken-apple sausages (about 1 1/4 pounds), halved
1 1/2 cups all-purpose flour
3 large eggs
1/2 cup milk
2 tablespoons unsalted butter
2 teaspoons Dijon mustard
Pinch of freshly grated nutmeg
1 tablespoon chopped fresh dill

Steps:

Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Bring a large pot of salted water to a boil.
Toss the carrots with the olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Spread the carrots and sausages on the hot baking sheet and roast, tossing halfway through, until the carrots are tender and the sausages are browned, about 15 minutes.
Meanwhile, whisk the flour, eggs, milk and 1/2 teaspoon salt in a large bowl until smooth. Set a large-holed metal colander over the pot of boiling water (the colander should not touch the water). Add the batter to the colander and scrape with a rubber spatula, allowing small pieces to fall into the water. Simmer until the spaetzle floats to the top and is cooked through, 2 to 3 minutes. Drain and shake off the excess liquid.
Melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper and the nutmeg in a large skillet over medium-high heat. Add the spaetzle and cook, tossing, until lightly browned and crisp, about 2 minutes. Add the dill and toss to coat. Serve the sausages and carrots with the spaetzle.

Nutrition Facts : Calories 610, Fat 26 grams, SaturatedFat 9 grams, Cholesterol 275 milligrams, Sodium 1965 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 35 grams, Sugar 12 grams