Well, I aim to please!
Bratwurst and mustard:
For those who labor under the idea that bratwurst has to be slathered with STUFF, and put on a bun, let me disabuse you of that idea right now. The proper way to enjoy a bratwurst is with mustard and a hard roll. Don't put the mustard on the sausage, you put a dollop of it on your plate. You then take the brat in your primary hand, the roll in your off hand. Dip the brat in mustard. Take a bite. Take a bite of the roll. Take a swig of beer. Repeat.
It. Is. That. Simple. That was beaten into my head by a man who ate many a bratwurst in Germany, and never ONCE was ketchup, onions, or any other condiment other than mustard served. Cook the brats in beer? What, are you trying to cover up a crappy flavor? He DRINKS beer and EATS brats, and how DARE I try to ruin a brat by cooking it in beer! If the flavor of the bratwurst is so bad you have to cover it up by cooking it in beer, you need better sausages!
Now, I've also had brats to me by a master butcher from Germany, served on a roll with ketchup, mustard and relish. I guess you eat it how you like it, and everybody else can pound sand if they're upset.
Andouille, fresh from the smoker:
After it's smoked, you have to let it sit for a while for the heat to really build up. But give it a week, and after you eat a bite the heat starts in the back of your throat and moves it's way up to your lips, until your entire mouth feels like you've swallowed a propane torch. It's friggin' awesome. Sliced thin, and used as a pizza topping? Ohmygodgood.
I should note that actual Cajun andouille is thicker than this, but 1) I can't get real beef casing here, and 2) my smoker can really only cook a thin sausage. Any thicker and it would still be partially raw in the middle, and that just won't do.
Italian Sausage, covered in pasta and marinara sauce:
Note that the sauce and pasta are nothing but delivery vehicles for the sausage. We make a hot and a medium-hot. We used to make a sweet, but we found that we never really used it without adding some more heat to it, so we skipped the middle step and just make it hot.
Next time I'm actually making sausage I'll take pictures of the action.