I served sausages as an appie one night and Carolin and I have done it dozens of times since as they were such a hit. Most cities have butchers with a nice selection of fresh sausage – Winnipeg has DeLuca’s and Piazza de Nardi. I typically pick up a selection of four or five different types (pork, veal, chicken… mild and hot). This is as easy as:
Serve with:
Serve with freshly baked crostini (thinly slice fresh baguette on an angle, drizzled with olive oil and bake no higher than 350° F - any higher and it will dry out).
If you want to get fancy, you can label the sausage varieties but this NEVER happens at the lake.