I am always on the lookout for a good recipe or two to toss on the table as a game day treat, and this recipe falls under two of my main criteria for picking out a tailgating type of snack. It’s tasty with a beer and it’s bite sized, so there is little mess and it keeps your pals’ bellies full so the beer consumption doesn’t get the better of them.
I like to consider myself a mustard connoisseur of sorts in all of its grainy, spicy, tart glory. Embarrassingly enough, if you were to look in my refrigerator, you would likely find at least eight different varieties used for all different types of concoctions and recipes.
These bratwurst bites are the perfect accompaniment for so many different types of mustard that I decided to provide you with two delicious options to serve up for guests…or yourself while kickin back for Monday night football. I recommend serving these up with some authentic slices of rye bread, or some chewy pretzel rolls for the true German flavor experience.
The first mustard is just a spicy version that I really enjoy, the second comes from Chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, and has a special little kick using two different types of mustard seed and a bit of honey layered in for sticky sweetness and to balance out the spice. There is really such a difference when you make your own mustard from scratch and these two are sure to please! So get to it and enjoy!
Homemade Bratwurst Beer Bites & Two Types of Garlic Ale Dipping Mustard
Pro Note: Pork shoulder (also called pork butt) is what you want if you are having trouble finding the right cut in your local store. The boneless ribs are just pork shoulder cut into strips. Pork steak is the same, too. Sausage needs fat for flavor. The meat to fat ratio should be about 65/35.
- 1 1/4 pounds boneless country-style pork spareribs, cut into 3/4-inch cubes
- 1/3 pound pork fat, cut into 3/4-inch cubes
- 1 1/2 teaspoons finely chopped fresh sage
- 1 1/4 teaspoons coarse kosher salt
- 3/4 teaspoon ground mace
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sugar
- 3/4 cup lager beer, divided
- Purchased soft pretzels, pretzel rolls, or rye bread
Ale Mustard One
- 1 cup mustard seeds
- 2 cups lager beer
- 1 1/3 cups malt vinegar
- 1/2 teaspoon ground allspice
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1 1/4 tablespoons sugar
- 1 tablespoon dry mustard
- 1 tablespoon minced garlic
- 2 tablespoons horseradish
Ale Mustard Two
- 1/2 cup black mustard seeds
- 1/2 cup yellow mustard seeds
- 1 1/2 cups malt vinegar
- 2 cups dark beer, such as doppelbock
- 5 tablespoons honey
- 1/2 cup dark brown sugar
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 3/4 teaspoon turmeric
- 1 cup dry ground mustard
- Place pork sparerib cubes and pork fat in freezer until partially frozen, about 30 minutes. Place half of pork and half of pork fat in processor. Using on/off turns, blend mixture until finely ground. Transfer mixture to bowl. Repeat with remaining pork and pork fat. Gently mix sage and next 5 ingredients into ground pork mixture. Stir in 1/4 cup beer. Cover and chill overnight.
- Form pork mixture by tablespoonfuls into 1 1/4-to 1 1/2-inch-diameter patties; place on baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage patties to skillet and cook until browned on bottom, about 5 minutes. Add remaining 1/2 cup beer to skillet; cover with lid slightly ajar and cook until beer evaporates, 6 to 7 minutes. Turn patties over and cook until brown on bottom and cooked through, about 5 minutes longer.
- Transfer sausage patties to platter. Serve with Beer and Horseradish Mustard and soft pretzels.
Ale Mustard One
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container. Place the soaked seeds in a food processor and pulse 7 to 8 times. In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish. Cook about 90 minutes, stirring occasionally. Remove from heat and let cool, then refrigerate.
Ale Mustard Two
- In a medium bowl, combine the black and yellow mustard seeds with the vinegar and 1 1/2 cups of the beer. Cover and refrigerate overnight.
- In a medium saucepan, combine the remaining 1/2 cup of the beer with the honey, brown sugar, salt, allspice and turmeric and bring to a boil. Remove from the heat, transfer to a blender and let cool. Add the ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
- Make Ahead: The mustard can be stored in the refrigerator for up to 3 months.