Pour hot water over the sausages so that the skin does not burst. Fry brown in clarified butter for about 15 minutes.
Cut into each sausage lengthways and unfold. Brush the cut surfaces with mustard. Cut the Limburger into slices and lay them on top of the mustard layer like scales.
Baked in a preheated oven at 180 degrees for about 10 to 15 minutes.