Recipe - Sausages With Cranberry-Mustard Dip

1 pack (1216 oz.) hot Italian
sausage links
1 pack (1216 oz.) sweet Italian
sausage links
1 cn (1012 oz.) wholeberry
cranberry sauce
3 tablespoon Mustard ( the kind you put
on hot dogs) (up to 4)

Cut the sausage links into 3/4inch slices, keeping hot and sweet sausages
separate. Cover the sausages with water in separate saucepans and bing to a
boil. Reduce heat so that water barely simmers. Cook 15 to 20 minutes. A
lot of fat will come out of the sausages, making them crisper and more
appealing. Drain thoroughly. Mix cranberry sauce and mustard well. Taste.
Use more mustard if you wish. Cover tightly and store in the refrigerator
in a pretty dish until needed. When you are alnost ready to serve, put
sausage slices on a rack over a shallow pan with sides and run under the
broiler just until crisp and lightly browned. Turn and brown the other
side. Arrange hot sausage on one end of a platter, sweet sausage on the
other, and the sauce in the middle. Spear the sausage slices with cocktail
toothpicks and make sure there are small plates or plenty of napkins
available.

Posted to recipeludigest Volume 01 Number 195 by N8ugz N8ugz@aol.com on
Nov 4, 1997