Place sausages in a medium sauce pot. Cover with orange juice and maple syrup. Add bay leaf. Poach at 170° until sausages reach 155°.

Pat sausages dry. Slice into bite size pieces. Set aside.

While sausages are cooking, sweat veggies in a large saute pan. Add garlic a minute before veggies are tender.

Add sausages to pan to reheat. Toss with cheeses. Serve.

Variations; Gruyere, beer, roasted peppers, bacon, ham, boiled eggs, salsa, chorizo, mustard, parsley, celery, scallions, chives