Mixed Sausages Mustard

Mixed Sausages & Flavored Mustards

Sarah Mickey All Recipes, Sausage Recipes Leave a Comment

Mixed Sausages & Flavored Mustards

Makes 4 Servings

This dish is a great way to celebrate the variety available in the world of specialty sausages. Pick out several flavors, then serve them with a variety of flavored mustards & porter-glazed apples. Everyone can play with pairing the different sausages with the different condiments and decide which combination is the most delicious.

Mixed Sausages & Flavored Mustards
  • Quince Mustard:
  • 1 Fresh Quince, Peeled & Cubed
  • 4 tbsp Purple Mustard
  • ½ tsp Ground Cinnamon
  • 1/8 tsp Grated Nutmeg
  • Apricot Mustard:
  • 2 tbsp Dijon Mustard
  • 1 cup Dried Apricots
  • 1 cup White Wine
  • 4 Saffron Threads
  • Fig Mustard:
  • 1 basket Fresh Black Figs, de-stemmed and chopped
  • 1 cup Red Wine
  • 2 tbsp Whole Grain Mustard
  • Porter Apples:
  • 2 Granny Smith Apples, cored and sliced (but not peeled)
  • 12oz Porter Beer
  • ¼ tsp Cinnamon
  • 3 Fresh Thyme Sprigs
  • 1 tsp salt
  • Oil
  • Garnish:
  • Fresh Sage Leaves
  • Optional: Starch and/or Vegetable Sides of Your Choice


  • Make the Quince Mustard:

Simmer the quince in water until tender. Drain off the water.

Puree the quince in a food processor.

Combine 2 tbsp of the quince puree with the purple mustard, nutmeg and cinnamon.

  • Make the Apricot Mustard:

Simmer the dried apricots in the white wine with the saffron until they’re rehydrated and the pan is almost dry.

Chop the apricot mixture into a paste in a food processor.

Mix 2 tbsp of the apricot paste with the Dijon mustard.

  • Make the Fig Mustard:

Cut the stems off the figs and quarter them. Simmer the figs in the red wine until they are very soft and the pan is almost dry.

Puree the fig-wine mixture into a paste in a food processor.

Mix 2tbsp of the fig puree with the whole grain mustard.

  • Make the Porter Apples:

Preheat your oven to 350.

In a pot, simmer the porter with the thyme, cinnamon & tsp of salt until it reduces enough to coat the back of a spoon.

Saute the apples in oil in an oven-safe pan until they start to brown around the edges, then move them to the oven to roast until soft.

Drizzle the porter sauce over the apples.

  • Cook the Sausages:

Sear the sausages in a small amount of oil in an oven safe pan, just until they develop a nice crust.

Move them to the oven to roast until cooked through (about 10 minutes).

Serve the sausages together with the mustards and roasted porter apples.

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