Instructions: For The Sausage:
Combine all ingredients in large bowl. Fry a small amount in skillet, taste and adjust seasoning, if necessary. Form into 2 sausage shaped rolls about 7-inches long by 2-inches round. Wrap sausages in a double thickness of cheesecloth, twisting ends of cloth securely. Tie ends with string. Poach sausages in boiling salted water, just to cover, for about 35 to 40 minutes. Remove from pan and chill in cheesecloth overnight.

For The Brioche (Pastry):
Combine yeast, sugar and warm water and let proof. Blend melted butter and salt in separate bowl. Combine 4 cup flour, 4 eggs, butter and yeast in mixing bowl and beat by hand until smooth, adding flour if needed.

Transfer to buttered bowl, turning to coat entire surface. Cover and let stand in warm draft free area until doubled in bulk, 1 to 1 1/2 hours.

Preheat oven to 375 degrees. Butter baking sheet. Remove cheesecloth from sausages. Punch dough down. Divide in half and roll each half on lightly floured surface to a thickness of 1/3-inch. Place sausage in center of each and wrap neatly, tucking in ends and then bringing sides together to overlap. Place seam side down on prepared sheet and let stand 3 minutes. Cool slightly before slicing. Serve with assorted mustards.

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