Cheese Sausages with Mustard

Combine the grated Comté, Cheddar, breadcrumbs, beaten eggs, double cream, Dijon mustard, wholegrain mustard, mustard powder, thyme, smoked paprika, salt, and pepper in a large bowl. Mix firmly with a spatula until the mixture comes together into a cohesive, slightly sticky mass.

Divide the mixture into 8 equal portions. Using lightly dampened hands, roll each portion into a sausage shape approximately 10cm long and 3cm in diameter. Place on a parchment-lined tray.

Cover the tray and refrigerate for 30 minutes until the sausages are firm enough to hold their shape during cooking.

Brush each sausage all over with the reserved Dijon mustard.

Heat the butter and oil together in a large, heavy-based non-stick or cast iron skillet over medium heat until the butter is foaming but not browning.

Add the sausages to the pan, working in two batches if necessary to avoid crowding, and cook for 3 minutes without moving until a deep golden crust forms on the underside.

Turn the sausages and cook for a further 3 minutes until uniformly golden and the centres are hot and molten — they should feel just firm, not soft, when pressed gently.

While the second batch cooks, combine the minced shallot, crème fraîche, wholegrain mustard, and white wine vinegar in a small bowl and stir to make the serving sauce.

Transfer the sausages to a warm plate, rest for 2 minutes, then scatter with parsley and serve alongside the mustard crème fraîche.