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