At Maiale in Wilmington, DE. They have a website www.maialecuredmeats.com. Don't know if they do mail order, but make great and interesting sausages and cured meats. Janet
The first dipping sauce I'd consider for any sausage would be a good mustard. THAT IS A DIPPING SAUCE.
Other accompaniments would be fermented items like sauerkraut (VERY easy to make at home). If you want to provide a selection, I suggest other fermented veggies, like miso paste or kimchi. Their acidity is a good foil against the fat/meatiness of the sausage.
Buba Mac's Giddy Swamp, South Carolina Mustard Barbecue Sauce might work really well https://food52.com/recipes/21962-giddy-swamp-south-carolina-mustard-barbecue-sauce
Prepare the whole cranberry sauce recipe from the back of the bag of fresh cranberries exactly as printed. After it has mostly cooled, stir in one or two heaping tablespoons of coarse grained (stone ground) mustard. That's it! It will be the perfect piquant yet traditional accompaniment.
Cranberry Salsa. Make it really thick for dipping or spooning on chunks of Turducken sausage. Don't forget to add some Cajun spice to it. Or a nice, French Creole moutarde. Turducken is rich, so add some bright flavour with the condiment.
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Other accompaniments would be fermented items like sauerkraut (VERY easy to make at home). If you want to provide a selection, I suggest other fermented veggies, like miso paste or kimchi. Their acidity is a good foil against the fat/meatiness of the sausage.