Harry's Hot Mustard Recipe
Perfect for dipping pretzels or accompanying cooked sausage, this hot mustard delivers a serious kick. If you like spicy foods, this is one you'll use time and again.Harry Goeschko, Waukesha, Wisconsin
- 1/2 cup ground mustard
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 3 tablespoons water
- 2 tablespoons white vinegar
- Fully cooked bratwurst links or smoked sausage
- In a small bowl, combine the mustard, sugar and salt. Stir in water and vinegar until smooth. Transfer to a jar with a tight-fitting lid. Store in the refrigerator. Serve with sausage. Yield: 1/2 cup.
Originally published as Harry's Hot Mustard in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p231
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