Smoked Sausage Platter
Coarse-ground sausage smoked to a snap, sliced with pickles and mustard.
Method
Season the sausage platter well and bring it to room temperature while you prep the aromatics.
Build the base: cook the onion, garlic, and spices until fragrant and softened.
Add the sausage platter and cook through, letting it take on color and absorb the seasoning.
Rest briefly, adjust salt and acid, and finish with fresh herbs before serving.
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