German Sweet Hot Mustard Food

SPICY GERMAN MUSTARD

Steps:

• In a medium bowl, combine the mustard seed and dry mustard.
• In a 1- to 2-quart stainless steel or nonreactive saucepan , combine the rest of the ingredients. Simmer, uncovered, over medium heat until the mixture is reduced by half, which will take 10 to 15 minutes.
• Pour the mixture into the bowl with the mustard seed. Let it stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds.
• Process the mixture in a blender or food processor until it is blended to the texture you like; this can take at least 3 or 4 minutes. You can leave it with some whole seeds remaining, or make a smoother paste.
• Scrape mustard into clean, dry jars. Cover them tightly and place in the refrigerator for at least one day but preferably three to allow the flavors to meld. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
• Enjoy.

HOT & SWEET GERMAN-STYLE MUSTARD

Steps:

• Grind mustard seeds in spice grinder.
• In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
• You can"cool down" the mustard by adding more oil or honey.
• Store in refrigerator in small, tightly lidded jar.

HOT SWEET MUSTARD

Steps:

• Mix all ingredients in a bowl.
• Use with pickle relish on hot dogs and pass more on the side.
• This is also good with pretzels, to spread on sandwiches,and served with fish. Enjoy!

EXTRA SPICY MUSTARD

Steps:

• Mix all ingredients into a bowl and stir with a spoon until everything is combined.
• Then use an electric mixer and mix the mustard for 5 minutes.
• Put the mustard into a jar with a lid and let stand 3 to 4 weeks.
• After several weeks the spiciness should be reduced, the consistency should be spreadable and your mustard is ready.

GERMAN-STYLE SWEET POTATO SALAD

Steps:

• Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.
• Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.
• Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.

WURST SALAD FROM BIERGARTEN RESTAURANT AT EPCOT

Steps:

• Cut the assorted sausages thinly on the bias.
• Add the red onion and sweet pickles to the sausages.
• Mix mustards, oil, vinegars and sugar.
• Mix dressing with sausages.
• Let set for 1 hour before serving.

GERMAN STYLE MUSTARD

Steps:

• In a small bowl, combine mustard seed and dry mustard; set aside.
• In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
• Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
• The mixture will thicken upon standing.
• If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.

JACK DANIEL'S HOT MUSTARD (FOR CANNING)

Steps:

• Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
• Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
• Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
• Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.