Chicken sausages with spaetzle

Ingredients:

• 450 g carrots, cut in half and then quartered lengthwise
• 1 tbsp. l. olive oil
• 6 chicken sausages with apple (about 0.6 kg), cut in half
• 1.5 cups of flour
• 3 large eggs
• 0.5 cups of milk
• 2 tablespoons unsalted butter
• 2 teaspoons Dijon mustard
• A pinch of freshly ground nutmeg
• 1 tbsp chopped fresh dill

Preparation:

1. Place a rimmed baking sheet on the bottom rack of the oven and preheat to 220°C. Bring a large saucepan of salted water to a boil.
2. Toss the carrots with olive oil; season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Place the carrots and sausages on the preheated baking sheet and cook, stirring halfway through, until the carrots are tender and the sausages are browned, about 15 minutes.
3. Meanwhile, in a large bowl, combine the flour, eggs, milk, and 0.5 teaspoon of salt and knead until smooth. Place a large-mouthed metal colander over a saucepan of simmering water (the colander shouldn't touch the water). Place the dough in the colander and scrape it with a rubber spatula to release small pieces of dough into the water. Cook at a low simmer until the spaetzle float to the surface, 2-3 minutes. Drain and shake off any excess liquid.
4. In a large skillet over medium-high heat, melt the butter with the mustard, 1/4 teaspoon salt, a pinch of pepper, and nutmeg. Add the spaetzle and cook, stirring, until lightly browned and crisp, about 2 minutes. Add the dill and stir. Serve the sausages and carrots with the spaetzle.