1. Remove the casings from the sausage links and shape the meat into small balls. Set aside. Peel the onion and garlic and chop finely. Wash and dry the spinach and set aside. Have a large pot with salted water ready for the pasta later on.

2. Add some olive oil to a large (cast iron) pot and heat up. Add the meatballs and fry them until nicely browned all around. Take them out and set aside.

3. Add the butter to the pot and let it melt. Add the chopped onion and sauté until soft and glossy. Next, add the chopped garlic and sauté as well until softer. Add the flour and mix in, let everything cook for a minute or two, then deglaze with the wine. Let that cook (while stirring constantly) until the liquid in the pot has thickened a lot. Add the chicken stock, sour cream, and mustard and stir well. Reduce the heat a bit and season with the thyme, salt, and pepper. Add meatballs back into the pot and let everything simmer for 5-6 minutes.

4. While the sauce is simmering cook the pasta according to the package instructions until al dente.

5. Add the spinach to the pot and mix in – it will lose a lot of volume very quickly. Drain the pasta and keep some pasta water in case the sauce gets too thick. Add the pasta and mix in. Add some pasta water if needed, season with more salt and pepper to your liking and serve.