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1
To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended.
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2
Cook and taste a small sample, then add the salt if needed.
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3
Leave in bulk or stuff into hog casing.
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4
Cover and refrigerate for at least 1 hour to firm and to blend the flavors, though 4 hours or even overnight is better.
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5
To make the chutney, heat the oil in a medium saucepan over medium-high heat.
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6
Add the mustard seeds and stir until the seeds begin to pop, about 1 minute.
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7
Add all the remaining ingredients, stir to mix, and bring to a boil.
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8
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.
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9
Remove from the heat, let cool, cover, and chill slightly before using to allow the flavors to coalesce.
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10
To cook the sausage, prepare a medium-hot grill.
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11
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 1 1/4 inches in diameter.
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12
Place the patties, balls, or links on the grill rack directly over the heat source.
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13
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.
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14
If serving the sausage in buns, toast the buns, cut sides down, on the grill for 1 to 2 minutes.
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15
Spread each half with some of the chutney and sandwich a sausage patty or link between them.
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16
Or, arrange the sausage balls on a warmed platter and serve with the chutney on the side.
