Sausage and Currant Stuffing, and Brussels Sprouts au Gratin

Brussels Sprouts:

• 3/4 lbs Brussels sprouts trimmed and halved
• 1 Granny Smith apple chopped into 1 inch pieces
• 1 medium garlic clove, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup cheddar cheese grated
• 1/2 cup panko breadcrumbs
• 2 tsp thyme fresh leaves or 1 tsp dried

Stuffing:

• 1 tbsp olive oil
• 1 celery rib or stick, finely chopped
• 1 small onion white or yellow, finely chopped
• 1 medium garlic clove, minced
• 2 links Italian sausage mild, casings removed and roughly chopped
• 1/2 cup currants dried, or cranberries
• 4 lices country bread 1 inch thick; or French bread; torn or blitzed in food processor
• 3 tbsp sage chopped fresh leaves, plus 10 whole leaves for lining pan
• 1/4 cup parsley chopped fresh leaves and tender stems
• 1 large egg
• 10 lices Bacon
• 1/2 tsp kosher salt
• 1/2 tsp black pepper