Pork liver sausages with must vinegar and sweet and sour morello cherries

Brown sliced sausages in a pan with a bit of oil, or grill them and keep warm.

For the instant mustard: put in the pan (flavoured by the gravy) the must vinegar and heat up with chopped mustard seeds; vinegar and hot can make sure that mustard will give off its taste. Salt and pepper and reach the favourite density.

For the sweet and sour sauce: boil the cherries jam for few minutes, half Cannara onion and the red vinegar, season with salt black and chilli pepper.

The dish will be presented this way: cooked sausages cubes, instant mustard and a teaspoon of sweet and sour cherries. Must match is a pleasant field salad dressed with oil and red vinegar.