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.
Dark Ale Mustard:
1/3 Cup Dijon Mustard
¼ Cup Dark Ale
2 Tbsp. Honey
Pebre Sauce:
¼ Cup Cilantro, chopped
¼ Cup Parsley, chopped
4 Tbsp. Lime Juice
½ Habanero Pepper
2 Garlic Cloves, chopped
½ Small Onion, finely chopped
2 Tbsp. Green Onion, finely chopped
½ Tomato, finely diced
¼ Cup Olive Oil
Water, as needed
Prepare Pebre Sauce by mixing all ingredients in a bowl. Add enough water to barely cover, mix. Refrigerate for a few hours.
Prepare Dark Ale Mustard by mixing all ingredients in a bowl. Set aside until ready to serve.
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.*
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
