Sausages With Mustard Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 40 | Servings | |||
INGREDIENTS
| 4 | lb | Cooked Sausages Such As |
| Knockwurst Or | ||
| Kielbasa | ||
| 1 | Cup Dijon Mustard 1/4 Cup White Wine Vinegar 1 Tab, Cup Dijon Mustard 1/4 Cup White Wine Vinegar 1 Tablespoon |
INSTRUCTIONS
Mustard Cream: 4 Large Egg Yolks 2 Tablespoons Sugar Water 3 Tablespoons Horseradish 2 Tablespoons Butter Or Margarine 1 Cup Whipping Cream 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. Recipe By : The Best of Sunset - Page 16 From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 106
Total Fat: 11.9g
Cholesterol: 42.7mg
Sodium: 406.5mg
Potassium: 21.5mg
Carbohydrates: 1.2g
Fiber: 0g
Sugar: 0g
Protein: 8g