Preparation:
Heat sausage on a grill 4-6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2-3 seconds); turn until browned and hot, about 10 minutes. Cut sausage into bite size pieces (40-80 total.) Dip into Mustard Cream.
Mustard Cream: In top of double boiler, beat together egg yolk, sugar mustard, vinegar,1 tablespoon water, horseradish, and butter. Place over simmering water and stir until mixture thickens,5-8 minutes. Set pan in ice water and stir often to cool quickly and thoroughly. Beat whipping cream until it holds stiff peaks. Fold mustard mixture into cream until completely blended. If making ahead, cover and refrigerate for up to 1 week. To serve, spoon into a bowl 3 1/2 cups |
