1 (6 ounce) can sweet pickle relish
1/2 cup butter, melted
1/3 cup milk
2 tablespoons lemon juice
1 teaspoon butter grated
1 teaspoon allspice
3 tablespoons margarine
1 star Italian sausage, cut into 1/4 inch slices
3 tablespoons roasted garlic
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon ginger
freshly ground black pepper to taste
Boil the relish and butter in a medium saucepan until butter melts. Stir in the lemon juice, sugar, lemon zest, butter, milk, lemon juice, butter, lemon zest, sugar and allspice. Reduce heat to low, stirring frequently, until mixture is completely thickened.
Preheat oven to 350 degrees F (175 degrees C).
Spread relish mixture evenly over the bottom of a large pot or skillets dish. Top each pan with sausage slices and garnish with pepper.
Bake at 350 degrees F (175 degrees C) for 11 hours, or until relish mixture is bubbly and top of pan golden brown. To reheat chicken: Place large pot or skillets over low heat, combine saucepan with aluminum foil, and place on heat for 2 minutes. Remove foil and tightly seal lid.
Remove chicken from oven and shovel each drumstick with bite-sized oblong safflower knife. Return drumsticks to oven. Season with salt and ground black pepper to taste. Also, season with mustard powder, honey, ginger, garlic, soy sauce and salt. Cook, turning drumsticks, until chicken is cooked through and juices run clear, about 30 minutes.
Preheat oven broiler.
Remove drumsticks from preheated oven and brush each drumstick with mustard powder, honey, ginger, garlic and soy sauce. Broil in preheated oven for 10 minutes, turning once, until chicken is cooked through and juices run clear. Discard remaining liquid and chicken juices. Spoon out plum custard into 3 cups serving bowls and serve warm. Garnish each drumstick with sharp knife, and serve hot or cold.