Polish Sausage Pate En Croute With Mustard Horseradish Sauce Food

SAUCISSON EN CROUTE

Steps:

• Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
• Cut the kielbasa into 8 (3-inch) long pieces and set aside.
• On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
• Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
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POLISH SAUSAGE PATE EN CROUTE WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Preparation for bread Finely chop sausage in processor using on/off turns. Transfer to large bowl. Cream butter in processor. Add geen onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend using on/off turns. Return sausage to processor; add chopped parsley and basil and blend using on/off turns. Cut ends from breads. Remove centers, leaving 1/2-inch shell(reserve centers for bread crumbs); do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight. Cut breads into 1/2-inch -thick rounds. Searve at room temperature with mustard sauce and radishes. Preparation for sauce Blend all ingredients except parsley in processor. Transfer to bowl. (Can be prepared 1 week ahead and refrigerated.) Garnish with parsley.

SAUSAGE IN A BEER MUSTARD SAUCE

Steps:

• Slice the sausage into 1 inch rounds.
• Place in a crock-pot
• Top with the onions.
• Combine the remaining ingredients in a bowl and pour over the sausage and onions.
• Cook on low for 8 hours.
• Mix together cornstarch and water to form a paste add into crock-pot during the last 5 minutes of cooking.

MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
• Serve at room temperature.

EASY HORSERADISH MUSTARD SAUCE

Steps:

• Drain horseradish in a strainer.
• I push down with my knuckles to remove excess liquid.
• Combine with remaining ingredients& mix well.

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

MARINATED ITALIAN SAUSAGE & PEPPERS WITH HORSERADISH-MUSTARD

Steps:

• Combine oil, vinegar, parsley, oregano, garlic, salt and pepper in a small bowl. Place sausages, onion and peppers in large resealable plastic food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1-2 hours.
• Mix all ingredients for Horseradish-Mustard spread in a small bowl. Set aside.
• Prepare grill for direct cooking.
• Drain sausages, onion and bell pepper; reserve marinade.
• Grill sausages, covered, 4-5 minutes. Turn sausages, and place onion and bell pepper on a grid. Brush sausages and vegetables with reserve marinade. Grill, covered, 4-5 minutes or until vegetables are crisp tender, turnign vegetables halfway through cooking time.
• Move sausages and vegetables to a serving plate. Serve with Horseradish-Mustard spread.