Cut the runner beans in 2cm lengths, and boil in salted water for 6 minutes, adding the broad beans for the last 2 minutes. Drain and put to one side.
Cut the sausages lengthwise and remove the casing. Roll the sausage meat between your fingers to shape it into small meatballs. Place them on a plate.
Heat the oil and butter in a pan. Brown the meatballs on all sides, then place them on a plate.
Add the mustard and wine to the pan with the meat juices. Cook and stir for two minutes, then add the cream, season with salt and pepper and cook for 5 minutes, until the sauce thickens a little. Add the meatballs to the sauce and cook them for a few minutes to heat the meat through.
While cooking the sauce, boil the spaghetti in a saucepan for 7 to 9 minutes.
Add the meatballs, sauce, runner beans and broad beans to the cooked spaghetti. Stir together until the pasta is well-coated with sauce, then serve.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.