Preheat oven to 350 degrees. Crumble the sausage into a skillet over medium-high heat. Cook, stirring until the pink color is gone. Add the onion and cook, stirring until the onions are golden and the pork is browned, about 10 minutes. Set aside to cool. Place the meat mixture in the food processor and pulse a few times to mince the meat and onions. Place the meat mixture in a large bowl. Add the bread crumbs and milk. Chop the cooked spinach and add to the meat mixture. Stir in the remaining ingredients. Spoon the mixture into a buttered 9 - inch springform pan. Bake uncovered for 50 minutes or until set. Cool, cover and chill. Bring to room temperature before serving. Cut into wedges and serve with crusty bread and assorted mustards.
I reserved 12 - 14 spinach leaves and immediately when the torte came out of the oven, I placed them around the edge of the torte.