Use any sausage or mix of sausages you prefer. I like to use a smoked sausage, chorizo, green onion sausage, Italian, bratwurst and Andouille. Use what you like and what you have that is locally made and delicious. Every region has different types.
Grill the sausages or sear them in a skillet. Slice into bite size chunks.
Arrange on a board with any pickled items you like. I use cornichons, pearl onions and green beans. You can add cheeses too. Serve with the dipping sauces
Mango BBQ Sauce – take any store bought BBQ sauce and mix 50/50 with Melinda’s Mango (I like Sweet Baby Ray’s)
Honey Mustard – Mix Melinda’s Amarillo Hot Mustard Habanero Sauce with honey to taste. I love honey! Mix well.
Ghost Pepper Teriyaki – Take your favorite teriyaki sauce (mine is Soy Vay!) and add a few shakes of Melinda’s Ghost Pepper Sauce. Sprinkle in some toasted sesame seeds, If using Soy Vay! Teriyaki, sesame seeds are already in the mix.
Chipotle BBQ Sauce – take any store bought BBQ sauce and mix 50/50 with Melinda’s Chipotle Pepper Sauce (I like Sweet Baby Ray’s)
XXXX Horseradish Mustard – Add horseradish and Melinda’s XXXX Reserve to coarse mustard.
Scotch Bonnet – my favorite sausage dipping sauce – simply open a bottle of Melinda’s Scotch Bonnet and pour into a small bowl. If you had to just have one dipping sauce, then this is it!