In a pot of simmering water, cook the three sausages for 8 minutes. Slice each sausage into eight equal pieces. For sauce: Add all ingredients except heavy cream, reduce by two-thirds and add the heavy cream, incorporate completely and serve. To assemble: Take a wooden skewer, insert a piece of chicken-apple sausage, followed by a sweet potato CrissCut, Polish sausage, CrissCut, chorizo and CrissCut. Repeat twice per skewer. Follow these steps for the other three skewers. Serve with the stoneground mustard sauce.