SPICY HOT MUSTARD
If you like your condiments to have a kick to them, then this Spicy Hot Mustard recipe is for you! Super easy 5 minute recipe.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients together until well combined.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : ServingSize 1 Tbsp, Calories 12 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 278 mg, Fiber 1 g, Sugar 1 g
SPICED GERMAN MUSTARD
A medium hot mustard that's perfect for bratwurst. Add heat by simmering longer to further reduce the volume and condense the flavour. Makes a great hostess gift.
Provided by Olha7397
Categories European
Time 45m
Yield 1 cup
Number Of Ingredients 14
Steps:
- Combine cold water, mustard seed and dry mustard in medium bowl. Cover. Let stand for about 3 hours until mixture thickens to a paste.
- Combine next 10 ingredients in medium saucepan. Bring to a boil on medium high. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring often, until reduced by half. Add to mustard mixture. Stir. Transfer to blender or food processor. Pulse with on/off motion until mustard is slightly thickened but grains are still visible. Pour into small heavy saucepan or top of double boiler. Heat on medium low or over simmering water for 10 to 15 minutes, stirring occasionally, until thickened. Remove from heat.
- Add honey. Stir well. Cool. Transfer to small bowl. Cover. Chill for 3 days. Spoon into sterile jar with tight fitting lid. Store in refrigerator for up to 2 year. Makes about 1 cup.
- Company's Coming Christmas Gifts.
Nutrition Facts : Calories 564.4, Fat 21.5, SaturatedFat 1.2, Sodium 2362.2, Carbohydrate 74.2, Fiber 9.6, Sugar 52.5, Protein 16.8
EXTRA SPICY MUSTARD
Provided by Barbara
Number Of Ingredients 5
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.
SPICY BAVARIAN BEER MUSTARD
Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 10
Steps:
- In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN STYLE MUSTARD
Make and share this German Style Mustard recipe from Food.com.
Provided by Parsley
Categories German
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124.7, Fat 5.4, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 13.3, Fiber 3, Sugar 6.5, Protein 4.9
SPICY GERMAN SAUSAGE
Make and share this Spicy German Sausage recipe from Food.com.
Provided by Sgt. Pepper
Categories Pork
Time 30m
Yield 3 lb
Number Of Ingredients 11
Steps:
- Cut the meat (and fat, if necessary) into chunks.
- Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
- Grind the meat and fat together twice, using a coarse blade.
- Add the spices to the meat and fat mixture and knead it in thoroughly.
- Cover and refrigerate at least a couple of hours or overnight.
- The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
Nutrition Facts : Calories 850.5, Fat 59.6, SaturatedFat 20.7, Cholesterol 249.5, Sodium 1782.2, Carbohydrate 2.4, Fiber 1.1, Sugar 0.2, Protein 71.2
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