this post was submitted on 11 Aug 2024
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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.