Baked Garlic Sausages with Mushrooms

Tweet

6 plump garlic sausages (Knackwurst) or old-fashioned frankfurters, about 2 pounds 1/2 pound mushrooms, finely chopped 1 small onion, finely chopped 2 tablespoons butter or margarine 1 tablespoon Dijon-style mustard 1/4 cup whipping cream 2 small tomatoes, sliced 1 cup shredded Swiss cheese Split sausages. Arrange in a greased shallow baking dish just large enough to hold them in a single layer. Saute mushrooms and onion in butter over medium heat until lightly browned. Smoothly mix in mustard and cream. Bring to boiling. Cook, stirring occasionally, until liquid is reduced and slightly thickened. Divide mushroom mixture evenly into split sausages. Top with sliced tomatoes, sprinkle evenly with cheese. Bake, uncovered at 450F until sausages and cheese brown lightly, 15 to 20 minutes. serves 4