Bourbon whiskey, a uniquely American spirit, can be used in cooking the same way wine often is in French recipes, as a splash that lends a subtle, aromatic presence and a bit of moisture. A whiskey sausage, with its breath of musty sage, makes a perfect grilling patty for sandwiching in a bun smeared with tomato chutney. Or, you can roll the sausage into small balls and serve them with the chutney as a dipping sauce. Two things distinguish this speedy chutney from bona fide tomato ketchup: its consistency is a little looser and less dense, and it is made in little more than half an hour. It will keep in the refrigerator for up to 2 months before its savor diminishes. Use it also to accompany pork chops or grilled chicken or game.
Recipe information
Yield
serves 4
Ingredients
Sausage
Chutney
Preparation
Step 1
To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk or stuff into hog casing. Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
Step 2
To make the chutney, heat the oil in a medium saucepan over medium-high heat. Add the mustard seeds and stir until the seeds begin to pop, about 1 minute. Add all the remaining ingredients, stir to mix, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, uncovered, until almost all of the liquid is gone but the mixture is still a bit moist, about 35 minutes. Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
Step 3
To cook the sausage, prepare a medium-hot grill. If using in bulk, form the sausage into patties each about 1/2 inch thick and 3 inches in diameter or into balls each about 1Ā 1/4 inches in diameter.
Step 4
Place the patties, balls, or links on the grill rack directly over the heat source. Cook, turning once or twice, until no longer pink in the center but still quite moist, 15 minutes or so, depending on the shape and thickness.
Step 5
If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes. Spread each half with some of the chutney and sandwich a sausage patty or link between them. Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.
