on most sausages, I’m putting dijon mustard, but it just doesn’t hit right on these Portuguese ones. i like to eat it cold, on a baguette, or a really good sausage roll (not the UK meaning, just like a hot dog bun but for sausages)
there must be some way to add a little kick. what do you put on yours?
They are normally very well seasoned and of course cured, so I wouldn’t be adding anything at all. The bread is the foil to the richness and seasoning of your sausage .
If you want to add kick, Coleman’s English mustard does that in a more neutral way than Dijon , but I can’t speak to the pairing because it not something I would do.
it’s just that the “hot” stuff from the grocery store isn’t particularly hot.