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?
Lingy with baked beans. Cut each bite and eat with fork. Run each bite in the bean slurry.
I’ve definitely done that with Polish kielbasa.