Bring sausages to room temperature for 10–15 minutes. Pat dry with paper towels. Prick each sausage lightly with a fork 2–3 times to prevent bursting during cooking.

Cook sausages

Heat a large skillet over medium heat. Add olive oil and butter. When butter foams and oil shimmers, add sausages in a single layer. Cook, turning every 2–3 minutes so all sides brown evenly, about 12–14 minutes total, until internal temperature reaches 160°F (71°C) for pork. Reduce heat to medium-low if they brown too quickly.

Rest sausages

Remove sausages to a cutting board and let rest for 5 minutes before slicing. Season lightly with kosher salt and black pepper while resting.

Slice for serving

Slice each sausage into 1/2-inch diagonal rounds or serve whole, depending on presentation preference.

Cheese & Accompaniments

Prepare cheeses

Cut aged cheddar into bite-sized cubes or thin slices to equal about 1 cup. Tear or slice fresh mozzarella into small pieces and drain any excess moisture on a paper towel for about 1 minute.

Prepare condiments

In a small bowl, stir together grainy mustard and honey until combined. Arrange cornichons or dill pickles and marinated olives in a small serving dish or on the platter.

Assemble cheese portion

Place cheddar and mozzarella next to each other on the serving plate so guests can pair cheese and sausage. Spoon the mustard-honey mix into a small ramekin and place alongside cheeses.

Bread & Garnish

Toast bread (optional)

If desired, brush baguette slices lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until edges are golden, or toast in a skillet 1–2 minutes per side.

Plate and garnish

Arrange sliced sausages, toasted bread, cheeses, pickles, and olives attractively on a platter. Place mustard-honey ramekin on the plate. Sprinkle chopped parsley over the sausages and cheeses if using. Serve with lemon wedges on the side for guests who want a bright squeeze.