Brown the sausages on two sides, and then bang in an oven that was preheated to 180 deg. c. for 20 minutes. You will need a sausage for each person you are serving.
Squeeze the juice of an orange, I used an in season Seville orange. Stir in a tablespoon of dijon mustard, 3 tablespoons maple syrup and set aside.
When the sausages are done, drain off any fat. Deglaze the pan with 1/2 cup whisky, cook off the alcohol and add the orange juice mixture. Reduce the liquid into a syrupy glaze. Baste the sausages along the way. Slice the sausages into medallions.
Garnish with roquette.
Don't forget the neeps and tatties!
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm......
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