Step 1

Heat a skillet over medium heat.

Step 2

While the skillet is heating peel, dice, and rinse the potatoes. Put them in a medium pot and cover them with hot, salted water. Put them on a burner on high heat.  Cook until the potatoes are tender. Then drain well, season with hot butter and cream, and salt and pepper. Mash until smooth.

Step 3

Add the sausages to the pan. Brown on each side. This should take 2-3 minutes per side.

Step 4

While the sausages are browning, peel the carrots and cut them into evenly sized carrot sticks. Put them in a pot and cover them with hot salted water. Bring to a boil and cook until tender, then drain and season with butter, salt and pepper.

Step 5

Once the sausages are browned on both sides remove them from the pan. Drain any excess oil out of the pan and add 1-2 tsp of butter along with the sliced mushrooms. Cook the mushrooms for two minutes and then add the red wine. Reduce the red wine until it is almost completely evaporated and then add the beef stock. Bring that to a boil, add the sausages back into the pan along with the thyme sprigs. Cover the pan, reduce the heat to medium low, and simmer the sausages for 10 minutes. Remove the sausages from the pan once again, add 2-3 tbsp of cream and bring back to a boil. Cook for 1 minute. Remove from the heat, remove the thyme and whisk in the mustard. Season to taste with salt and pepper. Serve over the sausages.