Summary

Ingredients

• 0.5 ½ pack sausages (3 thick or 4 thinner)
• 0.5 ½ cup cream cheese
• 0.5 ½ cup double cream cheese
• 100 ml vegetable stock
• 100 ml meat stock
• 50 ml white wine
• 1 bell pepper (s)
• 1 onion (s)
• 1 small Can (s) peas and carrots, not drained
• 1 small Can corn
• 1 tablespoon mustard, medium hot
• 1 tablespoon mustard, sweeter
• 1 teaspoon parsley
• 1 teaspoon marjoram
• salt and pepper
• possibly sauce thickener, lighter
• some oil
• 1 packet spaghetti
• Salt water

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Instructions

1. Quarter the sausage lengthways and cut into small cubes. Finely dice the onion and bell pepper as well. Cook the spaghetti in salted water as usual.
2. Heat the oil in a pan. Put the sausage in the hot oil and fry all over, then add the vegetables. Season with salt and pepper, deglaze with wine and reduce briefly. Add the stock and add the corn and the carrots and peas (including the liquid that gives it a sweetish note) to the pan.
3. Melt the processed cheese and cream cheese in the sauce. Add the mustards. Let everything boil down for about 5 minutes, add marjoram and parsley and season again with salt and pepper. If necessary, thicken with a little sauce thickener. Serve with the spaghetti.