The texture is more coarse than yellow or dijon mustard with eye-watering heat and a broad range of mustard flavors.
Pairs well with…
- Bratwurst and sauerkraut
- Deli-style sandwiches
- Summer sausage
- Deviled eggs
- Pretzels and beer
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Bratwurst never had it so good with this blend of fresh ground horseradish and hearty mustard. It's the perfect sinus-clearing secret ingredient for everyday recipes or a stand-alone condiment that'll empty the plate.
Top Recipes for Beer 'n Brat Mustard
- 1 tablespoon vegetable oil
- ½ medium white onion, chopped (roughly 1 cup)
- 2 medium garlic cloves, minced
- 2 large eggs
- ½ cup heavy cream
- 2 tablespoons Silver Spring™ Beer’n Brat® Mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds ground pork
- 1 pound pork sausage
- 1 cup Panko bread crumbs
- ¼ cup finely chopped fresh Italian parsley leaves
- 11 bacon strips
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil.
Sauté over medium heat in the oil, the onion and garlic until softened.
In a large bowl add the eggs, cream, Silver Spring™ Beer’n Brat® Mustard, and Worcestershire sauce. Whisk together until well combined. Add the onion and garlic, salt & pepper, pork, sausage, bread crumbs, and parsley to the bowl. Mix thoroughly until combined. Do not overwork the mixture. (We used our hands for a more gentle approach.)
Place the mixture onto the sheet pan and form into a 9x5 inch loaf. Cover the loaf with the bacon strips.
Cook for 55-65 minutes or until the internal temperature reaches 155 degrees. Remove and let cool for about 10-15 minutes before cutting.
Serves: 4 to 6
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