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.
- 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
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.
This recipe makes extra, so you’ll have plenty on hand. Start this recipe a week or two before you need it.
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.
View all of the recipes from Adam Liaw's Eurovision Bites.
Watch (or listen) to Eurovison on SBS from Wednesday 10 May, culminating with the grand finale on Sunday 14 May. Stay up to date with via our Eurovision program site.