Dice onion and cut sausage.

Add oil to large skillet and cook the onion and sausage until the onion is soft and the sausage has some color

Pour in water*, bouillon*, ketchup, mustard, and spices. Mix well.

In a glass mix the cold cream (or milk) and flour. Mix until all lumps are gone. Stir into sauce. Boil at low heat, stirring often, for 20 minutes.

Serve with boiled or mashed potatoes.

*Instead of using water and bouillon I substituted 800 ml (8 dl) of beef broth.

Note: A Deciliter (dl) is the equivalent of 100 ml. Most liquid measuring cups have milliliters markings on them that’s why I didn’t convert them for you.