2 (18.25 ounce) jars marinated cucumber
1/2 lb pork sausage round steak
1/4 cup ketchup
1 tablespoon Dijon mustard
1/4 cup butter
3 cloves garlic, minced
1 (16 ounce) can tomato sauce
3 eggs
1 tablespoon honey
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup whole kernel corn, drained
1/2 cup apricot preserves
1/4 cup chopped walnuts
Place cucumber in a large bowl. Add sausage, ketchup, 2 tablespoons Dijon mustard, 2 tablespoons butter, and 1/4 cup of ketchup; mix well.
In a large heavy skillet, melt the remaining 2 tablespoons of ketchup over low heat. Spread the mixture into a 13 x 9-inch baking dish.
In a smaller bowl, mix together the eggs and 1 tablespoon honey. Spread the egg mixture over the spaghetti.
In a small bowl, whisk together the remaining 1/2 teaspoon salt and 1 teaspoon pepper. Spread this sauce over the spaghetti.
Place an 8x8 inch baking dish in the center of the prepared dish. Pour 1/4 cup apricot preserves over this.
In a small bowl, beat together the walnuts and apricot preserves until light.
Cover the spaghetti with a damp tea towel, and chill until serving.