6 garlic sausages, about 2 lbs.
1/2 lb. mushrooms, finely chopped
1 sm. onion, finely chopped
2 tbsp. butter
1 tbsp. Dijon mustard
1/4 c. whipping cream
2 sm. tomatoes, sliced
1 c. 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 brown. Smoothly mix in mustard, sour cream and bring to a boil, 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 450 degrees for 15 to 20 minutes.