For the sausages and glaze:

• 1 lb smoked sausages (beef, pork, or chicken), left whole and lightly scored on one side
• 2 tbsp olive oil (divided)
• 1 large yellow onion, thinly sliced
• 1/3 cup honey
• 1/3 cup soy sauce
• 1 tbsp seeded mustard
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch + 2 tbsp cold water
• 1/2 cup beer (optional, for deglazing)

For the roasted vegetables:

• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow onion, cut into wedges
• 2 ears corn, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the quick coleslaw:

• 3 cups shredded green cabbage
• 1/4 cup mayonnaise
• Salt and pepper, to taste

For the buttery mash:

• 4 large potatoes, peeled and cubed
• 4 tbsp butter
• 1/4 cup milk
• Salt and pepper, to taste