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1
In a small saucepan, boil the stock until reduced to 1 cup, 25 minutes.
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2
Add the cream and simmer for 4 minutes.
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3
Remove from the heat and whisk in the mustard and thyme; season with salt and pepper.
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4
Meanwhile, preheat the oven to 350.
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5
Remove the sausage meat from its casing and break it up in a large bowl.
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6
In a small bowl, combine the garlic with the wine, allspice, cloves, 1/4 teaspoon of salt and 1/2 teaspoon of black pepper.
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7
Pour the garlic mixture over the sausage and knead gently to incorporate.
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8
Shape the sausage into four 4 1/2-inch-wide patties.
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9
Put the flour, eggs and bread crumbs in 3 large, shallow bowls.
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10
Dredge the patties in the flour, patting off the excess.
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11
Dip them in the beaten egg, then coat with the bread crumbs.
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12
In a large nonstick skillet, heat 1/4 inch of vegetable oil.
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13
Add the patties and fry over moderately high heat until browned on the bottom, 4 minutes.
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14
Turn the patties and cook for 1 minute on the second side.
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15
Transfer the skillet to the oven and bake for 15 minutes, until the patties are cooked through.
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16
Set the skillet over high heat to brown the patties on the bottom, about 1 minute.
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17
Gently reheat the mustard sauce.
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18
Set a patty on each plate, spoon some of the sauce around them and serve.
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19
Pass the remaining sauce separately.
