Bring wine, bay leaf, brown sugar, and honey to a simmer. Add sausages and poach at 170° for approximately 20 minutes or sausages are cooked through.

Slit a baguette lengthwise. Be careful not to penetrate too deeply, only about halfway. Leave a half inch on the top and bottom of the baguette.

Use your fingers to clear a pocket in the baguette. Spread the mustard across the bottom, and pack in the spinach tightly.

Place sausages on top of spinach. Top with cheese.

Place under the broiler for one minute or just long enough to melt the cheese and slightly toast the bread.

Variations; caramelized onions, roasted bell peppers, honey mustard or stone ground, arugala, watercress, beer