If you are expecting a group of people for brunch tomorrow, this recipe is for you. It will feed up to 8 people or fewer with leftovers.

Ingredients:

• 1 pound of Italian sweet sausage
• 1 half cup of chopped shallots
• 2 garlic cloves
• 1 half cup of oil packed sun dried tomatoes
• 4 tablespoons of fresh parsley
• 5 large eggs
• 3 large egg yolks
• 1 cup of half and half
• One cup of whipping cream
• One cup of whipping cream
• 2 cups of grated mozzarella cheese
• ½ teaspoon of salt
• 1 tablespoon butter

Equipment: one 9x13x2 inch baking dish, one nonstick fry pan, knife, cutting board, measuring cups, mixing bowl, and a whisk

1. Start by preheating the oven to 375 degrees, and smear 1 tablespoon of butter on the glass baking dish.
2. Peel and chop the shallots, peel and mice the garlic, and drain the sun dried tomatoes on a paper towel (they too need to be chopped), chop the parsley.
3. With a knife cut the sausage castings lengthwise and just peel them off. Set this aside
4. Preheat the nonstick pan to medium heat, and fry the sausages until they are brown and cooked through. This will take about ten minutes. Be sure to keep breaking them up into small pieces with the back of a fork.
5. Add the shallots and the garlic to the pan and continue to cook for another three minutes.
6. Now add the sun dried tomatoes and half of the parsley, save the rest for later. Give everything a stir for about a minute.
7. Spread this mixture into the prepared baking dish. If you want you could do this ahead of time, and cover and refrigerate until tomorrow.
8. Next we separate the eggs. We break open the egg and let the white part slip into a bowl, as you put the yolks into a large bowl. You can freeze the white part for later omelet use. Then add five more whole eggs to the bowl. Add the half and half, whipping cream, and whisk everything together.
9. Then add 1 ½ cups of the cheese, and the salt. Blend this all together really well.
10. Pour the egg mixture over the sausage mixture and sprinkle the remaining cheese and parsley over the top.
11. Bake this for about thirty minutes or until the top is golden brown. When you insert a knife into the center, it should come out clean.

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There are many good things about this recipe. For one thing, if you have a cold, this recipe will blast you right back to health. On the other hand if you have a delicate sense for spices, this will tear you up. This will actually take about 15 minutes to make, but you will need a few hours to allow the mustard seeds to soak and cool, but its well worth the time spent.

• ¼ cup yellow mustard sauce
• ¼ cup brown mustard seeds
• ½ cup white wine vinegar
• ½ cup dry white wine
• 3 tablespoons hot water
• 2 teaspoons coarse salt
• 2 teaspoons light brown sugar
• 1 teaspoon freshly ground black pepper
• 2 ounces fresh horseradish root, peeled and cut into ½ inch pieces

1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a non-reactive saucepan and bring to a boil, over high heat. Remove the pan from the heat and cool it to room temperature. Soak the mustard seeds at room temperature until soft, for an hour
2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse puree. Transfer the puree to the top of a non-reactive double boiler or to a non-reactive saucepan sitting in a sauté pan of simmering water. Add the salt, pepper, and brown sugar and cook, stirring often, until thick and creamy, for 15 to 20 minutes. Don’t worry if the mixture is not as thick as typical commercial mustard, it thickens when it cools. Remove the pan from the heat and let the mustard cool to room temperature.
3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for weeks.

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Serve this off-beat sausage with barbecued chicken, pork, or shrimp. Its sweet but not too sweet! You could slather this stuff on with sausages to make a great meal

How much would you pay for the worlds greatest barbecue sauce? Would it be a sauce worth killing for? Not to over-exaggerate or anything but this sauce may well be the best out there! It’s a sure fire hit! And that may be pun intended. This recipe has been adapted from rich apple cider, mustard, coffee, and beer barbecue sauce .

Ingredients:

• 2 cups apple cider
• 1 bottle ( 12 ounces) dark beer
• 1 ¼ cups ketchup
• ½ cup balsamic vinegar
• ½ cup honey mustard
• ½ cup yellow mustard
• ½ cup grainy meaux-style mustard
• ½ cup honey
• ½ cup molasses
• ½ cup cane syrup
• 1/2 cup brewed coffee
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tobacco sauce
• 2 tablespoons soy sauce
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground coriander
• 1 habanero chili, seeded and minced
• Coarse salt ( kosher or sea)to taste

Combine all of the ingredients in a large, heavy, non reactive saucepan and stir or whisk to mix. Bring the sauce to a simmer over medium heat. Continue simmering, uncovered, until thick and richly flavored, about thirty minutes, stirring from time to time. Use right away or transfer to a jar, cover, cool to room temperature and refrigerate. This sauce will keep for many months. This recipe will make about 9 cups. Use it well, its one of those to die for recipes! Something you can’t buy at a store.

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Sausage comes from the Latin word salsus meaning to salt and preserve. Back in the good ol’ days before refrigeration, it was one of the few ways people kept their meat preserved. Now a days there are thousands of different kinds of sausage. It’s very popular in all quarters of the world. Even though we now have refrigeration, people still continue to make the stuff. When they make it down in Cajun country they call it Boudin, and shove things like liver and other unmentionables inside an intestine. Its pretty interesting stuff! They use rice and onions as well as meat parts to make the sausage. This type is sausage is traditionally Cajun, but its also French, Belgian, Creole, and Canadian. In the United States, you’ll be able to find more classic versions of the dish in the heart of Louisiana.

The fist step in making it is to take and boil liver in a cook-pot. The liver is boiled in a burlap sack to keep it from breaking apart. They boil the liver along with regular porkmeat .White rice and yellow and green onions are also essential ingredients for the Boudin. The pork meat and the liver are grind up, and the broth that the meat was boiled in is added to the sausage mix for flavor. All of the sausage ingredients must be thoroughly mixed. They are then all placed into a water cylinder. A casing is then slid over the sausage maker. Now the Boudin is made just like any old sausage. Once it is finished making. It is held up and hung to dry.

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Smoked beer brats – this is a rather simple dish, and if you have never had bratwurst before, you don’t know what you are missing.

Ingredients:

• Onions of your choice (the amount depends on the number of brats your cooking)
• Good ol’ German beer
• Brats, any kind – veal, pork, traditional German, even hot dogs.
• Olive oil

Slice up some big sweet onions. You may use a Spanish onion, whichever you like. Then cut the onion into ¼ inch slices. Then get the black iron pan and place it over the grill, add in some olive oil. Place the bratwurst on the black iron pan. You don’t want to cook the sausages through, just sear them, and get a nice browning through them. Its pretty easy. Then add the onions into the black iron pan. Cover the brats with the onions. Then throw the German beer onto the onions and the brats. Just pour enough to cover the bottom of the pan. You don’t want to boil them , just steam. Then remove the pan off the hot coals. And add some chunk hard wood to the grill and put the lid on. Close the vents, we want to cook them nice and slow. After about a half an hour, with the grill on a 200 degrees, you will see that the brats are nice and brown. Now what you want to do is place the brats onto the grill. Now that they are on the grill, you may also want to place your sandwich bread on the grill too. Once the brats have been grilled to a nice texture, you are ready to enjoy them. Of course, there is the preferred way of serving them, with some nice sauerkraut, potato salad, relish, mustard ketchup …. Good ol’ fashioned American style toppings on a German dish.

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