Preparation:
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 bite-sized pieces (40 to 80 total). Dip into Mustard Cream.
Makes 40 servings (1-2 pieces per serving).
Preparation of Mustard Cream: In the top of a double boiler, beat together 4 egg yolks, 2 tablespoons sugar, 1/2 cup Dijon mustard, 1/4 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 1/2 cups. |
