Wurst Goulash with Spätzle

Ingredients

• 1 small onion
• 300 g carrots (3 carrots)
• 210 g poultry sausages (Vienna; 3 poultry sausages)
• 2 tbsp Rapeseed oil
• 1 tsp coconut palm sugar (or honey)
• 350 ml classic vegetable broth
• 400 g pizza tomatoes (canned, drained weight)
• 3 tbsp tomato paste
• 285 g corn (canned: drained weight)
• Salt
• Pepper
• 200 g whole wheat Spätzle

Instructions

1. 1.

   Peel the onion and dice it very finely.

2. 2.

   Wash, peel, clean the carrots and cut them into 5 mm cubes.

3. 3.

   Slice the sausages into thin rounds.

4. 4.

   Heat oil in a pot, sauté onions and carrots in it.

5. 5.

   Add coconut palm sugar and caramelize to light brown while stirring constantly.

6. 6.

   Stir in vegetable broth, pizza tomatoes, and tomato paste. Add corn, season with salt and pepper, cover and simmer over low heat for 15 minutes.

7. 7.

   Meanwhile bring a large pot of salted water to boil. Cook the Spätzle according to package instructions. After 15 minutes of cooking, add sausage slices to the soup and reheat. Drain the Spätzle in a colander, let them drain, and serve with the Wurst Goulash.