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!