Sausages, Grapes & Shallots with Two Mustards

At the Lello table

A one-pan supper of burnished sausages, grapes and shallots with both truffle and lemon-thyme mustards. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Toss sausages, grapes and shallots with olive oil; roast 25 minutes.
2. Whisk both mustards with stock. Pour around the sausages and return to the oven.
3. Roast 10 minutes more until glossy and the sausages reach a safe internal temperature.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve with crusty bread to catch the mustardy pan juices.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.