Toulouse Sausages with Mustard and Mushrooms

1. Cook the sausages:

Heat a skillet over medium heat with a drizzle of olive oil.

Brown the Toulouse sausages on all sides until nicely golden.

Remove and set aside.

2. Prepare the vegetables:

In the same pan, add sliced onions and cook until soft and lightly caramelized.

Add the mushrooms and sauté until golden and their liquid has evaporated.

3. Make the sauce:

Stir in Dijon mustard (and wholegrain mustard, if using).

Pour in the chicken stock, scraping up any browned bits from the pan.

Let it simmer for 5 minutes.

4. Finish the dish:

Return the sausages to the pan.

Add crème fraîche and stir gently until the sauce is creamy and coats the sausages.

Simmer for another 10 minutes until the sausages are fully cooked through.

5. Serve:

Garnish with fresh parsley.

Serve hot with mashed potatoes, rice, or crusty bread.