Scale 12 beef shoulder
1 cup mayonnaise
1 teaspoon white sugar
1 tablespoon heavy cream
1 pound bacon
10 egg whites
2 tablespoons white wine vinegar
2 teaspoons hot pepper sauce
1 teaspoon dill sauce
Preheat oven to 400 degrees F (200 degrees C).
Prepare buttermilk, covering all but the bottom of the pan with water, and let cool.
Line the bottom of a 9x13 inch baking dish with three strips of aluminum foil. Wrap each strip of foil 2/3 of the way around one long side of sausage. Place on bottom of prepared pan. Cover with second foil strips, sealing the edges. Spread about 1/3 of the sauce under the sausage, then layer another 1/3 of the sauce under the last sausage and spread the rest of the mixture on top.
Preheat oven to 350 degrees F (175 degrees C) and pre-bake for 20 minutes.
Pour buttermilk into the creamed mixture over the sauce. Season pan with hot water, and bake 25 to 30 minutes or until sausage is no longer pink and fork tender.