Bring water to the boil for the pasta.

Peel and finely chop the onion and garlic cloves. Peel, rinse, and dice the carrots into small cubes – or grate them if you prefer. Slice the sausages.

Cook the pasta in salted water about 8-10 minutes. Drain well and toss with a little oil.

Heat butter and oil in a frying pan. Add the onions, carrots, and sausages. Fry, stirring, for about 3–5 minutes.

Add the tomato purée, mustard, and flour to the pan. Continue frying for a short while.

Gradually pour in the measured water, stirring constantly. Add the cream, rinse the carton with water, and pour that in as well. Season with salt, black pepper, and dried thyme. Bring to the boil and simmer for about 5–8 minutes.

Rinse and cut the cucumber into sticks.

Serve the sausage sauce with pasta and cucumber sticks.