I didn't know if I'd ever enter one of these contests, but when I saw that this week's theme was horseradish, I realized that I didn't have a choice. Growing up, every Easter morning my dad would make a traditional Slovenian dish that at first seemed a ritual of shared suffering with the Lord, followed by a cleansing and rebirth. I'm talking about the way the dish would light my sinuses, eyes,... my entire head on fire, followed by a healing that felt redemptive in the end. On the other hand, not only did we quickly come to genuinely love this dish, my brothers and I also would have fun challenging each other to see who could eat a bite of sausage with the most horseradish on it. Not the only course on Easter morning, this dish was nonetheless the star, served in a large fancy bowl, three different sausages sliced and splayed in a serving tray beside it. Yesterday I facebook messaged a distant relative in Canada (whom I've never met), and when she read that I made this dish, her reply was "OMG, I'm on my way!! Just need your address :)" —bejugo
Grate the horseradish root on small holes of box grater. Do this in a well-ventilated area; the fumes are pungent and will make you cry. You should have about 2 to 2 & 1/4 cups of grated horseradish when you are done.
Combine the grated horseradish with 3/4 cup vinegar, oil, 3 cups water, salt, sugar, and white pepper in a large bowl. Mix thoroughly.
Peel and slice the hard boiled eggs into half moons. Add them to the horseradish mixture. Mix well. The egg yolk should become incorporated into the mixture lending it a soft yellow hue.
Gingerly taste a very small amount. Be prepared to have your sinuses cleared. Add more vinegar, salt, pepper, or sugar if desired. There should be a layer of liquid on top of the horseradish after it has settled a bit. If necessary add more water.
Serve with slices of cooked mild sausage for dipping. Traditional Slovenian sausage is a great choice if you can find it. The bite of the horseradish softens a bit if made a day ahead.