For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
Add 1/2 cup water to the skillet. (You can add a little more if sausage
is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
For the spaetzle: In a food processor
, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend
1/2 cup red pepper
puree, flour, eggs, parsley
, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough
Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
Once cooked, remove from the heat and drain through a colander
to retrieve the spaetzle. Drain
For the sauce: In a saucepan
over medium heat, add the butter and shallots, cooking until shallots
are a light brown, and then deglaze
with the wine. Once deglazed, add the cream, thyme
, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle
in the sauce.
Slice the sausage and serve alongside the spaetzle in cream sauce