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In a large skillet, cook the white sausages over medium heat until browned and cooked through, about 10-15 minutes. Remove sausages from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Sprinkle the flour over the onions and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the heavy cream, followed by the horseradish. Bring the mixture to a simmer, stirring constantly until the sauce thickens, about 5 minutes.
Season the sauce with salt and pepper to taste. Return the cooked sausages to the skillet, spooning the sauce over them to coat. Simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with fresh parsley if desired. Serve hot with mashed potatoes, boiled potatoes, or crusty bread