BEER MUSTARD
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT20m
Yield 48
Number Of Ingredients 9
Steps:
- Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g
HOMEMADE BRATWURST BITES WITH BEER AND HORSERADISH MUSTARD
If you have a food processor, you can make sausage from scratch. Adding pork fat to the meat gives these bite-size sausage patties a tender texture. Call your butcher in advance to make sure he sets aside some extra pork fat for you. To help the mixture blend more easily, be sure to freeze the pork pieces before grinding them in the processor. Keep in mind that the sausage needs to chill overnight so that the flavors have time to develop.
Provided by Bruce Aidells
Categories Beer Food Processor Appetizer Horseradish Oktoberfest Party Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 appetizer servings
Number Of Ingredients 11
Steps:
- Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
- Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
- Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.
HORSERADISH BEER MUSTARD
This mustard, from "Tart and Sweet," by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak.
Provided by Julia Moskin
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 3 grams
HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
Steps:
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.
BRATWURSTS WITH CARAMELIZED ONIONS & CREAMY HORSERADISH
This recipe is from Gail Ciampa of the Providence Journal. I've been making it for 2 years and its a family favorite. The taste sensation of biting through the cold horseradish sauce, the warm caramelized onions, the crisp garlicky brat and the toasted roll is pure heaven.
Provided by elliesstuff
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To caramelize onions, heat butter in a large, heavy skillet over medium-high heat. When melted and hot, add onion slices and cook until golden brown, stirring occasionally, 10-15 minutes.
- Add sugar and cook until onions are deep golden brown, stirring frequently, about 5 minutes more.
- Remove onions from heat and set aside.
- Mix all horseradish sauce ingredients together in a small bowl and refrigerate until ready to use.
- Grill brats (I prefer to slice them partially through).
- Place in toasted buns, spread with (mustard) onions and then horseradish sauce.
Nutrition Facts : Calories 565.8, Fat 40.2, SaturatedFat 17.1, Cholesterol 98.1, Sodium 975.4, Carbohydrate 33.7, Fiber 2.6, Sugar 8.5, Protein 17.6
BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY
These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h14m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450°F (220°C).
- In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
- Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
- Line a baking sheet with parchment paper.
- While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
- Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
- Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
- Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
- Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
- While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
- Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
- Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams
BEER AND HORSERADISH MUSTARD
Provided by Bruce Aidells
Categories Sauce Beer Vegetarian Low Cal Horseradish Oktoberfest Low Cholesterol Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup beer, malt vinegar, mustard seeds, and dry mustard to blend in small bowl. Let mixture stand at room temperature 3 hours.
- Transfer beer-and-mustard-seed mixture to blender; add remaining 1/2 cup beer, horseradish, 1 teaspoon coarse salt, 1 teaspoon pepper, honey, and ground caraway seeds; blend until coarse puree forms. Transfer mixture to medium metal bowl. Set bowl over saucepan of simmering water and whisk often until mixture thickens slightly, about 15 minutes (mixture will be thinner and more sauce-like than store-bought mustard). Transfer mustard to small saucepan and add cornstarch mixed with 1 tablespoon water; whisk over medium-high heat until mustard thickens and boils, about 2 minutes. Transfer mustard to airtight container. Cover and chill until cold. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Sold at specialty foods stores, Indian and Asian markets, and online at thespicehouse.com. If unavailable, use yellow mustard seeds instead.
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