Grilled Sausages with Homemade Mustard

5 pounds assorted fresh sausages #189; cup olive oil 3 tablespoons whole yellow mustard seeds 2#189; tablespoons whole brown mustard seeds #8531; cup dry white wine #8531; cup white wine vinegar 1 shallot, minced (2 tablespoons) Pinch of ground allspice 1 teaspoon salt #188; teaspoon freshly ground white pepper For the mustard: Combine all ingredients in a nonreactive bowl and refrigerate overnight. Transfer to a blender and process until the mustard has the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, nonreactive container in the refrigerator for up to 2 weeks. For the sausages: Preheat grill to medium high. Drizzle sausages with the oil and place them on the grill and cook 7 minutes. Flip them and cook another 7 minutes. Sausages are done with the juices run clear when the sausages are pierced with the tip of a knife. (Cooking time will vary based on type of sausage. Serves four. "Farm to Fork: Cooking Local, Cooking Fresh" by Emeril Lagasse (2010 Harper Studio)