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!