Sausages with Mustard Cream
Sausages with Mustard Cream
Yield: 12-16 servings
Cook Time: 10-15 minutes
Tips: Mustard Cream may be made in advance and stored in air-tight container in refrigerator for up to 1 week.
Suggestion: Crisp-tender broccoli florets (steamed for 2-3 minutes) and other crisp-tender or raw vegetables can also be served alongside sausages for dipping into Mustard Cream.
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 bite-size pieces. Pour Mustard Cream into a bowl and place on a platter surrounded by sausage pieces. Serve with toothpicks for dipping sausages into Mustard Cream.