Mixed Sausages with Ginger-Lime Mustard

Sausages go well with both the Ginger-Lime Mustard and the Turkish Peach & Roasted Pepper Salsa (see recipe). Use either one, or both.

8 sausages, a varied and enticing selection

Ginger-Lime Mustard:

3 Tbsp mild French mustard, or a whole-seed mustard

3 Tbsp sweet/hot mustard

1/2 tsp grated fresh ginger

juice of 1/2 lime

1/4 tsp grated lime zest

sugar to taste

2 shallots, chopped

Brown the whole sausages in a pan, or a ridged grill pan, or on the barbecue, until they are lightly browned and cooked through.

Timing will depend upon what sort of sausages you use.

To make the Ginger-Lime Mustard: Combine both mustard, the ginger, lime juice, lime zest and sugar; mix well. When the balance of sweet, sour and spicy is to your taste, stir in the shallots. (May be made ahead and store in the refrigerator).

Serve the sausages cut into pieces so each person can have several different types.

Accompany with the mustard and country-style bread.

Serves 4.