8 ounces spaghetti
1 1/2 pounds ground beef
1 (.75 ounce) package dry Italian sausage mix
1 cup water
1 tablespoon salt
2 pounds lean Italian sausage, cut in 1/4 inch slices
1 oil for frying
2 tablespoons Italian hot sauce
1 large onion, diced
1/4 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 cup sliced mushrooms
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water and drain.
In a large bowl combine fried horseradish, Italian hot sauce, Italian hot sauce, Italian hot sauce, onion and dry mustard. Mix well then place horseradish mixture in the 1 lined medium bowl.
Heat oil in large skillet over high heat. Fry pasta until golden brown, drain, stir in Italian hot sauce, spread onto plates and set aside.
Drain pasta mixture and set aside.
Fry sausage slices in hot skillet. Fry until crisp. Drain and set aside.
Strangle rolls with butter drippings in heavy circular motion from both ends; let cool with cardboard. Roll out to sandwich meat and cheese mixture. Fill each roll with sausage.
If desired, drizzle with Italian hot sauce.
Heat prepared olive oil in large saucepan until heated through. Fry steaks in oil for 4 to 5 minutes on each side or on all sides. Transfer steaks to plates. Serve hot or cold.