Tuesday, May 24, 2011

Mocktoberfest Mustard

Another addition to Mocktoberfest.

3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup Hefeweizen ale
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Mockwerks Pickled Sausage

I have actually made this before, but I always lose the recipe and have to find it again on Homebrewtalk.com.  I thought I would put it down here so I can keep it.


This will be for Mocktoberfest in September.

The Recipe

The brine gets boiled and cooled slightly. Then layer, sausage, onions, jalapenos, garlic (2-layers) in a large gallon size jar. Then pour the slightly cooled brine over the pickling ingredients.

Brine Ingredients
8 cups vinegar
4 cups water
4 tablespoons of pickling spices
4 tablespoons of pickling salt
2 tablespoons of red pepper flakes
2 tablespoons of black peppercorn balls
Pickling Items
1 teaspoon of minced garlic (add in 1/2tsp qty, 2X)
2 Smoked Sausage Links (Sliced about 3/4") (Sausage must say they are pre-cooked)
2 Onions (Sliced Thin)
5 Jalapenos (sliced thin)

Credit to Homebrewtalk.com for the picture.