SC - Sauce for Sausage?

[lilinah at earthlink.net]

I wrote:
>  I bought 168 "Mild Italian Sausages" for the feast.
>Here's what they'll be served with:
>,,,,,,SNIP.......
>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)?>


And niccolo replied
>I have only one answer for that question whenever asked:  MUSTARD!
>Even if second course has it, you can't get too much mustard.  The
>le Menagier recipe is just grand.

I don't think i have time to make it, since it won't have time to age 
properly. And while i like my mustard HOT i prefer not to damage the 
guests. Or am i missing something about mustard processing?

Anahita