6 sausages smoked (something like kranskys)
1 ½ fennel bulbs
2 stalks celery cut into diagonal chunks 1cm thick
2 tablespoon yoghurt
3 tablespoons Dijon mustard
150g camembert or brie, cut into thin strips
3 fresh bay leaves
1 small baguette, cut into 1 cm slices
400ml white wine
Cut the fennel in half length-ways and cut each half in quarters length-ways. In a large oven proof dish arrange the celery and fennel and then arrange the sausages and bay leaves. Pour over the wine and place in a hot oven for about 20 minutes.
Mix together the mustard, cream, yoghurt, thyme and pepper. Season with salt if needed. Mix into the sausage dish and arrange the bread slices. Arrange the Camembert slices on top and add a few extra sprigs of thyme and cracked pepper. Bake for a further 15-20 minutes until golden. Serve hot with a crisp green salad.