Place the flour, parsley, dried thyme, kosher salt & ground black pepper into a mixing bowl and mix well. In another bowl, combine the water, stone ground mustard and egg. Mix well. Add the egg mustard mixture to the spiced flour mixture and stir with a wooden spoon to a thick paste consistency. Bring at least 2 quarts of water to a boil with 1 tsp of salt. Place batter mixture into a spaetzle press and press the batter into the boiling water, or, rapidly pinch off small pieces of the dough and drop into the water. Once spaetzle begins to float, cook for 30 seconds and then strain and place spaetzle into a cold water bath and allow to cool. Drain spaetzle and toss with a drizzle of vegetable oil to reserve. (**Note: Spaetzle can be made up to 2 days in advance. Store in airtight container in refrigerator)
Heat a skillet on medium/high heat. Add the olive oil. Brown the polish sausage on all sides. Add the shredded cabbage and julienne white onions. Cook for just a couple minutes. Add spaetzle and mix gently cooking for another minute. Add polish sausage and reduce heat. Add chicken stock and cover with a lid and allow mixture to lightly steam for 2-3 minutes. Finish with fresh herbs (optional).