Mixed Sausage Platter with Three Dipping Sauces

A two-sausage platter is a lesson in contrast, and each one needs its own treatment. White sausages such as weisswurst or boudin blanc are emulsified and fragile, so they get a gentle poach in wine that never reaches a boil. Fresh chorizo is the opposite, happy over steady heat while its paprika fat renders and glazes the casing. The three sauces take five minutes and let everyone build their own bites. Poach first, then brown, and the whole platter lands hot at the same time.