SPICY HORSERADISH MUSTARD
Provided by Gale Gand
Categories Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan
Yield Makes 6 (4-ounce) jars
Number Of Ingredients 7
Steps:
- In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
DOUBLE HOT HORSERADISH MUSTARD
My family enjoys spicy food so this recipe is wonderful for us. We add it to sandwiches.-Madeline Cole, Willow, Alaska
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPICY MUSTARD KIELBASA BITES
I had a 5-pound package of kielbasa that I wanted to use for an appetizer and went in search of something simple that I could prepare early in the day. Boy did I find a winner! The recipe is from FBNR.com (Favorite Brand Name Recipe web site). I highly recommend doubling or tripling the recipe, otherwise you'll be sorry when it disappears quickly and your guests are looking for more. If you have extra sauce, save it and use it to dip chicken nuggets or wings. I changed the directions to make this a more hostess-friendly recipe that can be prepared ahead of time and served hot in a small crock pot. Using a crock pot also makes it easier to prepare this at home and bring it to a party. You can play with the amount of honey. I think it could easily be decreased a bit to lower the calories and the hot sauce could be increased.
Provided by Kathy
Categories Pork
Time 35m
Yield 16 Bites, 16 serving(s)
Number Of Ingredients 4
Steps:
- Slice kielbasa into bite-size pieces. Using a griddle or frying pan, brown both sides of the kielbasa slices.
- While the kielbasa is grilling: In a large saucepan, combine mustard and honey. Bring to a boil over medium heat. Stir in hot sauce.
- Next, add the kielbasa to the honey-mustard sauce, stirring to coat.
- Transfer everything to a small crock pot or serving bowl and serve with toothpicks. I recommend using a crock pot -- then you don't have to worry about keeping them hot during the party.
Nutrition Facts : Calories 146.3, Fat 8.3, SaturatedFat 2.6, Cholesterol 18.7, Sodium 456.5, Carbohydrate 14.7, Fiber 0.6, Sugar 13.7, Protein 4.2
HORSERADISH MUSTARD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
KIELBASA WITH MUSTARD DIP
Steps:
- Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
KIELBASA
Steps:
- In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.
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.
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