PREPARATION
Place all the ingredients for the Schüttelbrot tagliatelle into a bowl and knead into a dough. You may need to add a little water if the dough is too firm. Wrap the dough in cling film and let it rest for at least 30 minutes. Roll out with a rolling pin or pasta roller and cut into ribbons approx. 1 cm wide. Heat butter in a frying pan. Sauté the onions and garlic in the butter.

Skin the sausage and break it up with your fingers; add it to the pan and fry lightly. Add the red wine and allow to simmer slightly. Add the chanterelles and herbs, pour in the cream and cook for 15 minutes over a low heat. When the sausage is cooked and the sauce creamy, season with salt and pepper. Cook the tagliatelle, drain and add to the sauce; stir briefly. Arrange on plates and serve.