Summary

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

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Instructions

1. Peel the onion and garlic clove and dice finely. Cut the dill pickles into cubes and the sausages into slices.
2. 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.
3. 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.
4. Sprinkle with the fried onions. If you like, you can add ketchup.