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Sausage platter with beer dipping mustard

Making your own mustard is a cinch, and it can produce some incredible results. For a party platter with big impact, simply buy some good-quality sausages and a few accoutrements and serve it with your very own homemade mustard.

  • serves

    12

  • prep

    20 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

12

people

preparation

20

minutes

cooking

15

minutes

difficulty

Easy

level

Ingredients

  • 1.5 kg mixed German sausages
  • 1 packet snacking pretzels
  • ¾ cup pickled onions
  • 6 large gherkins
  • 4 sprigs rosemary, for garnish 
Beer dipping mustard
  • ¾ cup yellow mustard seeds
  • ½ cup brown mustard seeds
  • ½ cup apple cider vinegar
  • 1 cup dark German beer
  • ½ cup dark brown sugar
  • 2 tbsp honey
  • 1 tsp salt
  • ½ tsp ground turmeric
  • ½ tsp ground nutmeg
  • ½ tsp chilli flakes
This recipe makes extra, so you’ll have plenty on hand. Start this recipe a week or two before you need it.

Instructions

For the mustard, soak the mustard seeds in vinegar and beer overnight. Combine the mustard seeds with the remaining ingredients in a food processor and process to a coarse paste. Transfer to a sterilised jar and refrigerate at least overnight before using. While it can be eaten the next day, the mustard will be improve with a week or two of ageing.

Boil the sausages until cooked through. Lightly grill the sausages to serve (or they can be served simply boiled). Serve with the pretzels, pickles and mustard on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 14 May 2017 2:39pm
By Adam Liaw
Source: SBS



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