1. Start by preparing the veggies. Clean the mushrooms and cut them into slices. Peel the onion and garlic. Half the onion and cut into fine slices. Dice/chop the garlic finely. Remove the sausage meat from the casings and rip it into pieces.

2. Heat up a large frying pan with some oil. Add the sausage meat chunks and fry them in the hot oil for 5-7 minutes until nicely browned all around. Take the meat out of the frying pan and set it aside.

3. Add some more oil, if necessary, then add the mushrooms, onion, and garlic. Cook/fry until the mushrooms and onions are lightly browned – about 6-8 minutes. Next, add the mustard and stir in. Deglaze everything with the white wine and let it cook down until almost gone. Add the veggie broth and Crème fraîche and stir in. Season well with salt and pepper. Add the meat back in and let the sauce simmer over low heat until nicely thickened. To speed up the process you can mix flour and water, add it to the sauce and thicken it with that.

4. While the sauce is cooking, heat up a second frying pan with some oil and fry the potato noodles until browned here and there.

5. When the sauce has thickened nicely, add the browned potato noodles and mix. Divide everything between serving bowls and sprinkle with some spring onion rings.