Spaghetti "Hot Dog"

Ingredients for 4 servings:

• 400g spaghetti
• 4 Vienna sausages
• 200 g cucumber(s) (dill cucumbers)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp vegetable cream
• 500 ml cream
• 1 tbsp mustard, medium hot
• 1 tsp, heaped mustard, sweet
• 4 tbsp fried onions

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

With sausages and dill pickles in mustard cream sauce

Peel and finely dice the onion and garlic clove. Dice the dill pickles and slice the sausages. Heat the vegetable cream in a saucepan and fry the diced onion and garlic, along with the sausage slices, for 3-4 minutes. Then add the cream and stir in the mustard. Let everything simmer over low heat. Cook the spaghetti in plenty of boiling, lightly salted water until al dente. About 1-2 minutes before the spaghetti is done, add the diced dill pickles to the sauce and stir in. Drain the cooked spaghetti, let it drain, and serve with the sauce. Sprinkle with the fried onions. If you like, serve with ketchup.