We make our own sausages for this dish, but store-bought sausages are fine. Try making your own mustard, though, which is easy if you start it in advance. We make ours with an unoaked chardonnay ...

Prick the sausages and cook in the preheated oven for 15-20 minutes, shaking occasionally, until cooked and golden. Baste several times during cooking. Mix the honey with the mustard. Toss the ...

Sausages split and filled with dry herbs. A tangy sauce with mustard and Worcestershire poured over it and baked to make a succulent treat. Heat the oil in a saucepan. Cook the onion and garlic until ...

Bake for 25-30 minutes, rolling the sausages over in the honey and mustard mixture once or twice during cooking, so that they eventually take on a sticky, glossy coat. Meanwhile, to make the mash ...

Rejuvenating elixir for damaged hair and split ends ... together combinations that create perfect chemistry, like sausage and mustard, which together form a symphony of flavors.