Sausage à la moutarde au gratin

We tried this sausage dish from From the Hearth for a quick weeknight dinner. We used breakfast sausages for this version.

Ingredients

12 sausages
1 cup white wine
1 small onion, sliced

Gratin:
4 tbsp bouillon (veal or chicken)
2 tbsp grated parmesan cheese
1 tsp good mustard (wet)
2 egg yolks

Coating:
1/2 cup butter
1 tbsp mustard, or to taste
3/4 cup dried bread crumbs
2 tbsp grated parmesan cheese

Instructions

Cook the sausages and onion by poaching in the wine in a frying pan. Set aside to cool. Remove casings. 

In a baking dish just big enough to fit all the sausages, mix the gratin ingredients. Brown mixture under the broiler. Set aside. 

Melt butter and mix in the 1 tbsp mustard. Separately, mix the bread crumbs and parmesan cheese. Brush sausages with the butter mixture, then roll in the bread crumb mixture. 

Place coated sausages on top of the gratin in the baking dish (we also added the cooked onion). Brown the coating in the oven. (Do not overcook).  

There were quite a number of steps to this dish, but none of them were particularly difficult.

The gratin was kind of surprising, being thin and on the bottom of the baking dish (I think of gratin as something baked on top). But it was still good.

We used a very grainy mustard (the kind I like). Would be interesting to try a smooth version.

The verdict

I underestimated the salt content of the parmesan, and added a bit too much salt to the coating of this dish. Otherwise, it was very tasty! Kid-approved too. I would make this again!

Eggy, mustard-y, tasty sausages! Let us know if you tried this dish in the comments!