1. Fill a large cooking pot with salted water and set aside. Squeeze the sausage meat out of the casings and shape into small balls. Clean the mushrooms and cut them into quarters, smaller mushrooms can also be left in one piece. Finely dice the bacon. Peel and finely dice the onion and garlic. Collect all other ingredients and keep them ready.

2. Add some oil to a Dutch oven or large frying pan and heat up. Fry the sausage balls until nicely browned all over – this takes about 3-5 minutes. Remove from the Dutch oven/frying pan and set aside.

3. If necessary, add some more oil and fry the mushrooms until they lost a lot of volume and are browned nicely – this takes about 5-6 minutes. A little salt will speed up the process. Remove the mushrooms and set them aside with the sausage balls.

4. While the mushrooms are browning, prepare the pasta according to the packet instructions.

5. Add the diced bacon to the Dutch oven/frying pan and let it brown briefly, then add the onion and garlic and sauté until soft and glossy. Next, add the dried thyme. Deglaze with the white wine and let the wine cook down almost completely. Add the veggie stock and heavy cream. Return the mushrooms and sausage balls back to the sauce. Bring to a boil and let everything simmer for about 5 minutes. Mix the cornstarch with a bit of cold water, add it to the sauce and stir in. Let the sauce with the added cornstarch boil for a moment, so it can thicken up. Season with more salt and pepper, if needed. Serve the sausage balls and mushrooms with the cooked pasta and sprinkle everything with some chopped parsley.