1 lb. sweet sausage
1 c. whipping cream
1/4 c. Dijon mustard
1 pkg. Phyllo dough

Brown sausage, drain and slice sausage. Wipe fat from skillet but leave drippings. Add whipping cream and mustard to drippings in skillet.

Put sausage back into skillet and cook until liquid is absorbed. This takes a while. You may stop at this point and serve as is or continue.

Spread one sheet of phyllo with melted butter. Add second sheet of phyllo and cut into 5 strips. Place one piece of sausage on each strip and fold up like a flag, spreading butter on each section. Bake according to package directions.