1 1/2 c Mustard, prepared

2 oz 'Hot' Horseradish

1 tb Mustard, Dijon

1 tb Tabasco

1 tb Wine, Sherry, Bourbon, etc.

1/2 tb Cayenne

1/3 c Sugar, brown

Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer type sausages. Fairly hot, but not a killer!