Season meat and spread with mustard, cover with mustbröckli.
Fry egg sponges with onions and garlic, add sausage meat briefly and fry, season to taste.
Fill the pasta with the sausage meat, then roll it up and fix it (string, wooden sticks).
Heat olive oil in a large saucepan and brown the meat birds on all sides, extinguish with suurae Moscht, thicken sauce with roux, add bay leaf spice and cloves, simmer quietly for thirty minutes, perhaps refine with gravy.
Serve with a kitchen herb mashed potatoes (mix stock with garden herbs).
Our tip: It is best to use fresh herbs for a particularly good aroma!
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