Recipe - Sausages With Mustard Cream

4 pound Cooked Sausages Such As
Knockwurst Or
Kielbasa

Mustard Cream: 4 Large Egg Yolks 2 Tablespoons Sugar One half Cup Dijon
Mustard One fourth Cup White Wine Vinegar 1 Tablespoon Water 3 Tablespoons
Horseradish 2 Tablespoons Butter Or Margarine 1 Cup Whipping Cream

Heat sausages on a grill 4 to 6 inches above a solid bed of hot coals (you
should be able to hold your hand at grill level for no more than 2 to 3
seconds); turn until browned and hot, about 10 minutes. Cut sausages into
bitesized pieces (40 to 80 total). Dip into Mustard Cream. Makes 40
servings (12 pieces per serving).

Preparation of Mustard Cream: In the top of a double boiler, beat together
4 egg yolks, 2 tablespoons sugar, One half cup Dijon mustard, One fourth cup white wine
vinegar, 1 tablespoon water, 3 tablespoons horseradish, and 2 tablespoons
butter or margarine. Place over simmering water and stir until mixture
thickens, 5 to 8 minutes. Set pan in ice water and stir often to cool
quickly and thoroughly. Beat 1 cup whipping cream until it holds stiff
peaks. Fold mustard mixture into cream until completely blended. If made
ahead, cover and refrigerate for up to 1 week. To serve, spoon into a bowl.
Makes 3 One half cups.

Recipe By : The Best of Sunset Page 16

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip