Ingredients:

• 1 lb (454 g) fresh Ontario pork sausages (mild Italian or farmers)
• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) Worcestershire sauce
• 2 tbsp (30 mL) canola oil
• 1 sweet onion, thinly sliced
• 1/2 tsp (2 mL) dried thyme leaves
• 1/4 tsp (1 mL) each salt and pepper
• 1/4 cup (60 mL) dry white wine
• 1 tbsp (15 mL) chopped parsley
• 4 sausage buns, split
• 1/2 cup (125 mL) shredded Gruyere cheese

Cooking Instructions:

1. Pat sausages dry. Place in a shallow baking dish. In a small bowl, whisk together Dijon and Worcestershire sauce. Spoon over top of sausages and roll around to coat; set aside.
2. In a skillet, heat oil over medium heat and cook onion, thyme, salt and pepper, stirring occasionally for 5 minutes. Turn down heat to medium-low and cook for about 10 minutes or until golden brown. Add wine and cook, scraping up brown bits for about 2 minutes or until saucy. Stir in parsley; remove from heat.
3. Preheat grill to medium-high. Add sausages and grill, turning occasionally for about 20 minutes or until thermometer inserted in centre of sausages reaches 165ºF (74ºC).
4. Place sausages buns on grill to toast, if desired. Remove and tuck in sausages and top with onion mixture and sprinkle with cheese. Return to grill for a few minutes to melt cheese slightly.