Polish Sausage Pate En Croute With Mustard-Horseradish Sauce

• Ingredients for bread
• 28 ounces smoked kielbasa
• sausage, skinned and cut
• into 1 - inch pieces
• 1/4 cup (1/2 stick) butter,
• room temperature
• 4 green onions, chopped
• 3 tablespoons sour cream
• 2 tablespoons (generous)
• Dijon mustard
• 1 tablespoon fresh lemon
• juice
• 2 teaspoons prepared
• horseradish
• 1 shallot, minced
• 1/4 teaspoon freshly ground
• pepper
• 3 dashes hot pepper sauce
• 3 tablespoons finely chopped
• fresh parsley
• 4 fresh basil leaves,
• chopped or 1/2 teaspoon
• dried, crumbled
• 2 11x2-inch French bread
• baguettes
• Mustard-Horseradish Sauce (see recipe)
• Radishes
• Ingredients for sauce
• 1 cup mayonnaise
• 1 tablespoon (generous)
• Dijon mustard
• 1 tablespoon (generous)
• course grained mustard
• 1/2 teaspoon prepared
• horseradish
• 1/2 teaspoon dry mustard
• 1/2 teaspoon white wine
• vinegar
• 3 dashes hot pepper sauce
• 1 dash Worcestershire sauce
• Fresh parsley

1. Preparation for bread
2. Finely chop sausage in processor using on/off turns. Transfer to large bowl. Cream butter in processor. Add geen onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend using on/off turns. Return sausage to processor; add chopped parsley and basil and blend using on/off turns.
3. Cut ends from breads. Remove centers, leaving 1/2-inch shell(reserve centers for bread crumbs); do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight.
4. Cut breads into 1/2-inch -thick rounds. Searve at room temperature with mustard sauce and radishes.
5. Preparation for sauce
6. Blend all ingredients except parsley in processor. Transfer to bowl. (Can be prepared 1 week ahead and refrigerated.) Garnish with parsley.

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Taken from www.epicurious.com/recipes/member/views/polish-sausage-pate-en-croute-with-mustard-horseradish-sauce-50036363 (may not work)