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Recipe:Grilled Assorted Sausageswith Two Sauces

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

These innovative sauces add new depths to an already-tasty dish. The Dark Ale Mustard and Pebra Sauce lift these Argentinan and Spanish sausages to new heights of flavor. Serves 8 - .


Serving Size
  • Sausage with Fine Herbs, thawed

    1.0 Lb
    Qty 1.0 Lb
  • Argentinian Longaniza Sausage, thawed

    1.0 Lb
    Qty 1.0 Lb
  • Spanish Style Chistorra, thawed

    1.0 Lb
    Qty 1.0 Lb
  • Rustic Baguettes, thawed and warmed in oven

    1 piece
    Qty 2 pieces
  • Dark Ale Mustard:

  • Dijon Mustard

    Qty 1/3 Cup
  • Dark Ale

    Qty ¼ Cup
  • Honey

    Qty 2 Tbsp.
  • Pebre Sauce:

  • Cilantro, chopped

    Qty ¼ Cup
  • Parsley, chopped

    Qty ¼ Cup
  • Lime Juice

    Qty 4 Tbsp.
  • Habanero Pepper

    Qty ½ piece
  • Garlic Cloves, chopped

    Qty 2 cloves
  • Small Onion, finely chopped

    Qty ½ piece
  • Green Onion, finely chopped

    Qty 2 Tbsp.
  • Tomato, finely diced

    Qty ½ piece
  • Olive Oil Water, as needed

    Qty ¼ Cup
  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste


  1. Prepare Pebre Sauce by mixing all ingredients in a bowl. Add enough water to barely cover, mix. Refrigerate for a few hours.
  2. Prepare Dark Ale Mustard by mixing all ingredients in a bowl. Set aside until ready to serve.
  3. Preheat grill to medium-high. Place sausages and grill for 10-15 minutes depending on thickness. Turning the sausages every 5 minutes for even cooking.*
  4. Place on a cutting board and serve sliced as an appetizer with desired sauce and slices of rustic baguette.
    *USDA recommends cooking raw sausage to a minimum internal temperature of 160°F.

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