Slice sausage 1" thick, then cut each slice crosswise in half.
In a 12" frypan, blend wine, mustard, and chutney; bring to a boil over high heat.
Add sausage, reduce heat to medium-high, and cook, uncovered, stirring occasionally until liquid is reduced and syrupy (10 to 12 min).
Transfer sausage mixture to a warm bowl or chafing dish, sprinkle with parsley, and serve with wooden picks to spear hot sausage chunks.
Makes 10 to 12 servings.