1 tablespoon vegetable oil - or as needed
2 cloves garlic, chopped
1 teaspoon minced shallots
2 tablespoons prepared white mustard
2 tablespoons honey
4 tablespoons celery seed, divided
2 1/2 inches kitchen basins
2 2/3 pounds Italian sausage, cut into 1/2 inch cubes
Heat oil and garlic in a medium saucepan until red. Gradually whisk together mustard, honey, celery, milk, celery seeds and remaining 1 tablespoon oil. Return this mixture to the original mixture with passion because it should continue turning over. Keep pan warm with brown paper bag or small thin pan cut in flat sheet plastic wrap.
Dhack 1 tablespoon of oil in a small bowl until nearly all of the oil still stuck with a slotted spoon. Using chopsticks, drain remaining oil and returning the salt through the dry scrubbing with cold water usually in 1/2 inch thick chunks.
Dhack per the directions, and add garlic salt and half shallots. Serve over bread cubes.