Yesterday I tried my hand at sausage-making, using the basic garlic sausage recipe from Charcuterie which uses wine as the liquid. Turned out delicious, but the wine flavor is really much stronger than I anticipated (maybe Cabernet Sauvignon was a bad choice?), so they’ve got a sour/salty taste. Now, normally, I eat sausage with a nice hot mustard, but I’m concerned that that won’t mix well with the wine flavor of the sausage. Usually, if I have wine-flavored meat, the wine is the sauce, so I’ve never thought about it before.
Side dish recommendations also welcome.