Best Simple Bavarian Mustard Recipes

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.

SPICY BAVARIAN BEER MUSTARD

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.

SIMPLE BAVARIAN MUSTARD

Steps:

• In a small bowl, combine all ingredients.
• Cover and let stand for 30 minutes for flavors to blend.
• Note: Mustard may be covered and refrigerated for up to 2 weeks.
• Note you may add sauerkraut to any sandwich you are putting this on so if you are making hotdogs for the 4th you can turn them into 'kraut dogs. One of my favorite lunches when I am in a hurry btw
• servings based on a tbsp per sandwich.

SWEET BAVARIAN MUSTARD

Steps:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

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.