Angry® Mustard on Angry® Sausage

Here it is again, time for our Improv Challenge where cooks are assigned a couple unlikely ingredients and asked to come up with a recipe. September’s selected components are Sausage & Mustard.  I decided that I’d also toss in apples and hard cider, since it’s (supposed to be) Fall. My favorite hard drink, any time of year, is Angry Orchard® Crisp Apple.The mustard needed to be made a couple weeks early. It’s flavor is rather “angry” now – there’s quite a bit of kick to it. Next time I’ll not use that much of the mustard powder…The sausage I thought a little dry. So, next time I will skip the turkey and use all pork! To save time, (and because our final dish needed sausage crumbled) we did not stuff the mixture into casings – but I would highly recommend that for boiling then grilling…Our favorite way to eat sausage is to boil them in beer, toss them on the grill, shove them into a soft & chewy hoagie roll, pile them high with grilled peppers & onions, then slather them with some deli mustard!Unfortunately, when life hands members of the family a low-sodium & gluten-free diet, you have to modify that dream dish…

What I visualized was a nice Bob’s Red Mill^® Gluten Free 1-to-1 Baking Flour dough that I could wrap up some sausage & onion/pepper hand pies… Regrettably, said dough didn’t quite get that visualization and consequently did not cooperate in the desired manner.

I did manage, however, to spread the stupid uncooperative offending @$#%*&^ tacky dough across a sheet of parchment to create a sausage and onion & pepper flat bread. I put down a little mustard before sprinkling on the other ingredients.Oh wow! That turned out better than I’d hoped!And then, of course, served the Angy Mustard along side…

Here are the links to the SAUSAGE & MUSTARD dishes my friends created:

An InLinkz Link-up