SC - Chef!

[Michael F. Gunter]

I bought 168 "Mild Italian Sausages" for the feast.

Here's what they'll be served with:

- --== First Course ==--
Sweet Italian Pork Sausages
Cabbbage with Fennel and Apples
Funges  (mushrooms)
Chyckens in Gravey
Lemon Sauce
Rice in almond milk
Crustade Lumbarde

Last year The Cook served them with purchased Dijon mustard. But i'm 
serving Turnips in Mustard Sauce in the Second Course. Should the 
sausages be served with a sauce or dip? If yes, which one(s)?

Thanks,
Anahita