Smoked Sausages With Mustard Sauce Recipes

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

SMOKED SAUSAGE STACKERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
• Preheat broiler. Broil until caramelized, 2 to 3 minutes.
• Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.

SMOKED SAUSAGES WITH MUSTARD SAUCE

Steps:

• Add 3/4 cup half-and-half to a small saucepan; place over low heat, stirring occasionally, until bubbly.
• In a bowl, combine the next 5 ingredients with the remaining half-and-half, stir to mix well.
• Gradually add heated half-and-half, and mix well.
• Return mixture to saucepan; cook on low, stirring constantly until smooth and thickened.
• Remove sauce from heat and gradually stir in vinegar.
• Serve with sausages (I have guessed at the amount of sausages needed; the original recipe did not specify).

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.