8rashers of streaky bacon (or 4 - halve and stretch)
splash of olive oil
4sprigs of thyme
salt and pepper to season
splash of red wine vinegar or sherry vinegar
English mustard to spread on baguette slices
grated cheese to sprinke & melt over baguette slices
2garlic colves, sliced
Wrap your sausages with the bacon and pop into a non-stick casserole dish with a little oil.Cook until nice and brown all over - approx 6 mins.Once done, take out and set aside.
Next, add the butter (and maybe a little extra oil) into the same casserole dish and then add in your sliced onions. Season with salt and pepper.Sweat the onions until nice and soft, then add the garlic and mushrooms. Keep stirring from time to time until the onions have become caramalised and brown (not burnt) - approx 15 mins.Now, stir in the flour. Add in a splash of red wine vinegar, stock and thyme, stir, pop your pigs in blankets back in, and leave on the stovetop gently for 20 mins.
While this is cooks, melt some butter in a pan and brush lightly onto both sides of the bread slices. Then spread a little mustard on one side. Pop under the grill and toast each side. Then sprinkle grated cheese and pop back under until nice and melted.
To serve, place the cheesy croutons into the casserole and watch your family devour!