Place whole ring of sausages in a kettle of water. Cover and simmer 10 minutes. Remove from heat and cut sausages into 1/2 inch slices. Save 4 cups broth water. Add sausages to a 5 quart pan with 1 cup beer and 4 cups broth water. Cover and simmer for 10 minutes. Meanwhile combine sugar, cornstarch, white vinegar, dijon mustard, prepared mustard and horseradish. Add to the sausages, stir until bubbly and thickened. Place in a chafing dish or fondue pot to keep warm. Adjust sugar & vinegar if needed.