Dice your shallot and garlic and heat some oil over medium in a large skillet or shallow casserole dish.
Remove the sausages from their casing, creating two meatballs from each sausage.
Shape the sausage meat quickly with your hands into a more round shape, then add to the dish and brown on all sides.
Add the shallot and fry for a few minutes, before adding the garlic and half of the thyme leaves for a further minute.
Add the wine and chicken stock, bring to a simmer and reduce it by half.
Over low heat, stir in the cream and then add the mustard.
Cook the orzo in a saucepan of boiling salted water, and then drain.
Season with salt and pepper to taste, and stir through the lemon juice.
Serve the sausage meatballs on a bed of the orzo, and then drizzle over the warm creamy mustard sauce and some more fresh thyme leaves.