As winter turns into spring, all I want is to do is open up the garden and move our dinners outside. Alas, not yet. I can serve drinks outside in the garden, but in reality, it is still too cold and too rainy to sit outside for a long period of time. And so, this dinner marks that early part of spring when the weather still doesn’t really cooperate. Staying indoors is a better plan, and I still crave warm foods, savory flavors, and sweet desserts. The menu starts with a classic cheese soufflé served with a zippy mustard sauce, which is a fantastically festive and impressive first course. I am making it in individual ramekins for a pretty presentation, but you can also use a large souffle dish. Don’t be afraid of making a soufflé—it is really not difficult, just a little temperamental! The soufflé is followed by sausages cooked …