Chardonnay Italian Sausage Bites with Spicy Mustard Dip

5 lb. Italian sausages (sweet, mild or hot), cut into fourths

1 bottle chardonnay wine

 

3/4 C. mayonnaise, homemade or store-bought

1/4 C. plus 2 T. prepared yellow mustard

2 tsp. to 1 T. Sriracha hot sauce, more or less to taste

2 small to medium size cloves of peeled garlic, finely grated

1 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

 

Place the quartered sausages into a large pot and pour in the whole bottle of chardonnay. Cover and bring to a boil. Meanwhile whisk together the mayo, mustard, sriracha, garlic, paprika, salt and pepper. Cover and refrigerate until ready to serve. Once boiling, reduce the heat to medium-low and simmer for 40 minutes or until fully cooked. Stir the sausages occasionally to keep them from sticking. Once the sausage bites are fully cooked, remove and place them onto a rimmed metal baking sheet that is lined with aluminum foil. Arrange your oven rack so it is 4-inches below the broiler and preheat your oven to broil (on high). Slide the pan of sausage bites underneath the broiler for 2 to 3 minutes, rotating the pan at 1-1/2 minutes or until all are evenly browned on top. Remove the pan and carefully turn each sausage bite before sliding the pan back under your broiler for another 2 to 3 minutes, again, rotating the pan at the 1-1/2 minute mark to ensure even browning. Remove and let cool slightly before transferring the sausage bites to a clean platter. Serve with the spicy mustard dip and toothpicks!