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Ingredients
2 egg yolks
1 tablespoon sugar
1/4 cup Dijon mustard
2 tablespoons white wine
vinegar
1 tablespoon water
1 1/2 tablespoons
prepared horseradish
1 tablespoon butter,
softened
1/2 cup whipping cream
2 lbs. fully cooked
sausages, such as knockwurst, kielbasa (Polish
Sausages) or smoked links
Directions
In the top of a double
boiler over simmering water (alternatively, in a
heat-proof bowl placed over a saucepan), heat
together eggs yolks, sugar, mustard, vinegar, water,
horseradish, and butter. Whisk until mixture thickens (3-5 minutes).
Remove top boiler (or bowl) from heat and place in a
large bowl of ice water, whisking or stirring
constantly until mixture has thoroughly cooled.
Remove from ice water and set aside.
Beat whipping cream
until it forms stiff peaks. Fold cooled mustard mixture
into cream until completely blended and cover and
store in refrigerator. (Tip: If made ahead, cover
and refrigerate for up to 1 week.)
Arrange sausages on a
lightly greased grill 4 to 6 inches above a hot bed
of coals. Cook, turning until well-browned on all
sides and hot throughout (5-10 minutes). Cut
sausages into desired serving sizes and drizzle over
top with Mustard Cream Sauce. |
