Sausages with Mustard Cream
Yield: 4-6 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: Chicken, pork, fish and vegetables also taste delicious with Mustard Cream.
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 egg
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.
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.