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!