They'll be facing off with the New York Giants Feb. 3. The Giants braved below freezing temperatures to defeat the Green Bay Packers in overtime last Sunday by a final score of 23 to 20.

It's expected to be a lot warmer when the Super Bowl kicks off in Arizona a week from Sunday. That's something likely to make both the players and the fans happy.

Someone else who is making them happy: Chef Lachlan Mackinnon-Patterson of Frasca food and wine. He's one of many chefs across the nation who will be in Phoenix for the Super Bowl, showcasing Denver during the taste of the NFL.

Mackinnon-Patterson cooked a spicy pork sausage with mustard and horseradish sauce. To see some of his tips, click the video link to the left. The recipe is listed below:

Spicy Pork Sausage with Mustard and Horseradish
Serves 6 to 8

Chef Lachlan Mackinnon-Patterson
Frasca Food and Wine
Denver Broncos

Ingredients

5 lbs of ground pork loin
1.5 lbs Prosciutto and speck scraps
2 Tbsp crushed black pepper
1/2 cup white wine
4 Tbsp kosher salt
2 Tbsp red chili flakes
1/2 cup parmesan cheese

In a large mixing bowl, mix all ingredients until well combined and let rest for 24 hours.

TO COOK

Place sausage mix on a 1/2 sheet tray with parchment paper and place in a 275° oven for 20 minutes or until medium temp. Alternatively use rinsed natural pork casing or a synthetic one and form into 3 inch links.

Serve with Dijon and Horseradish.
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