Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        cooked sausages such as knockwurst or
                        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   horseradish
   2      tablespoons   butter or margarine
   1      cup           whipping cream

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.