Spaghetti Hot Dog
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 4 Vienna sausages
- 200 g cucumber (s) (dill pickles)
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon plant cream
- 500 ml cream
- 1 tablespoon mustard, medium hot
- 1 teaspoon, heaped mustard, sweet
- 4 tablespoon fried onions
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic clove and dice finely. Cut the dill pickles into cubes and the sausages into slices.
- Heat the plant cream in a saucepan and fry the onion and garlic cubes as well as the sausage slices for 3 - 4 minutes. Then pour in the cream and stir in the mustards. Let everything simmer over a low heat.
- Cook the spaghetti al dente in plenty of boiling, lightly salted water. About 1 - 2 minutes before the spaghetti is ready, add the dill cucumber cubes to the sauce and stir in. Drain the finished spaghetti, drain and serve with the sauce.
- Sprinkle with the fried onions. If you like, you can add ketchup.
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