Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        cooked sausage such as kielbasa
                        mustard cream
   4      large         egg yolks
   2      tablespoons   sugar
     1/2  cup           dijon mustard
     1/4  cup           white wine vinegar
   1      tablespoon    water
   3      tablespoons   prepared horseradish
   2      tablespoons   butter
                        ice water
   1      cup           whipping cream

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