Preheat oven to 350°. Lightly brown sausage in a medium skillet coated with Teflon™ nonstick; drain on paper towel. Stir in mustard & raisins. Core/scoop pulp out of apples to form wide pockets. Lightly press stuffing into apples, mounding overtop; place in a baking pan coated with Teflon™ nonstick for 25 minutes until apples soften but still stand firm. Meanwhile beat cream cheese, butter, vanilla; gradually beat in sugar & cinnamon smooth; transfer to a squeeze bottle or use a fork to squiggle glaze over apples.