6 plump garlic sausages (knockwurst) or old-fashioned frankfurters, about 2 lbs.
1/2 lb. mushrooms, finely chopped
1 sm. onion, finely chopped
2 tbsp. butter
1 tbsp. Dijon-style mustard
1/4 c. whipping cream
2 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 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 450 degrees until sausages and cheese brown lightly, 15 to 20 minutes. Makes 4 servings.