Grilled Sausages with Homemade Mustard

Published: 9/29/20 12:01 AM

5 pounds assorted fresh sausages

½ cup olive oil

3 tablespoons whole yellow mustard seeds

2½ tablespoons whole brown mustard seeds

⅓ cup dry white wine

⅓ cup white wine vinegar

1 shallot, minced (2 tablespoons)

Pinch of ground allspice

1 teaspoon salt

¼ teaspoon freshly ground white pepper

For the mustard: Combine all ingredients in a nonreactive bowl and refrigerate overnight.

Transfer to a blender and process until the mustard has the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks.

For the sausages: Preheat grill to medium high.

Drizzle sausages with the oil and place them on the grill and cook 7 minutes. Flip them and cook another 7 minutes. Sausages are done with the juices run clear when the sausages are pierced with the tip of a knife. (Cooking time will vary based on type of sausage.

Serves four.

"Farm to Fork: Cooking Local, Cooking Fresh" by Emeril Lagasse (2010 Harper Studio)