I often buy bulk hot Italian sausage at the Central Market to use in making a meat sauce for pasta. Today, I was inspired to buy it in a casing – as a banger as it were. I cooked our bangers on the outdoor grill over medium heat turning them every three minutes for a total of 12 minutes. Susan made a light salad of pickled vegetables with a side of basil pesto on crostini.
It was a simple, rustic meal but very tasty and filling. The mustard for the sausages was Beaver’s Deli mustard – a coarsely ground mustard that goes well with all things tube steak.
