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Homemade Oktoberfest Mustard

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  • smokin fool
    Club Member
    • Apr 2019
    • 866
    • Mississauga, Ont

    Homemade Oktoberfest Mustard

    I'm grilling Oktoberfest sausage this afternoon but could not find the Oktoberfest mustard that goes hand and hand with these sausages.
    Found a recipe on the old interweb so cooked it up the other night.
    This would be good with Brats or Wursts and kind of grilled sausage
    Its really close taste wise and would make changes the next time, anyway here's the recipe

    2 tablespoons butter
    1 tablespoon flour
    1/4 cup yellow mustard
    3 tablespoons white sugar
    1/3 cup milk
    1/4 cup white vinegar

    1. Melt butter in sauce pan
    2. Whisk in flour until smooth
    3. Stir in mustard, sugar and milk
    4. Cook over low heat until smooth
    5. Remove from heat and stir in vinegar

    1. I switched out 1 tbsp white sugar for 1 tbsp brown sugar. Next time I would only use brown sugar.
    2. Vinegar 1/4 cup was too much at the time but is mellowing with age. Next time I would add vinegar by tbsp until I got taste where I wanted it, and/or would experiment with other vinegars, maybe Apple cider.

  • AverageJoe
    Club Member
    • Jun 2018
    • 357
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    Outstanding. We get a lot of sausages and brats from Continental and this looks like a great one to go on the jackalope sausages.


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I'd haveta reckon, without thus far hittin their site, that jackalope sausages would be summat powerful pricey, due to they's some elusive lil rascals!!!

      Lookin forward to that cook, Brother!

    • AverageJoe
      AverageJoe commented
      Editing a comment
      Mr. Bones they are wicked good as well. They have cherries and habaneros in them.
  • Mr. Bones
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    I will definitely be tryin this, thanks fer sharin, Brother!

    Mustard is very much a staple, in much of what I concoct, culinarily...

    Once I find I like V.1.0.0, I might sneak in some prepared horseradish, next batch...


    • smokin fool
      Club Member
      • Apr 2019
      • 866
      • Mississauga, Ont

      These recipes are written on paper not stone, any ideas, improvements, suggestions or tweaks are certainly welcome.


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Unnerstood; I consider all receipts to be in "Livin Document" status
    • mountainsmoker
      Club Member
      • Jun 2019
      • 1465
      • Bryson City, NC

      I have two books on mustard first German mustards are made with brown mustard, especially there Bavarian/Octoberfest ones. Second cook the milk mixture longer you don't want it to curdle when you add the vinegar. In the mustards I have made the recipes have said to let them cure on the counter until they have mellowed to your taste and only then refrigerate Once they hit the cold they are set and will not mellow any further, or very slightly. I agree with using all brown sugar and maybe not quite as much of it. You want it sweet but not overbearingly so.

      I make enough mustard that I buy my own yellow and brown mustard seed. I am going to have to find a new vendor as the one I had the owner passed and they closed down.

      I tried to find a recipe of mine but I'm on vacation and have very poor reception so no luck. This site and a couple others seem to like me.LOL


      • Dick Anderson
        Dick Anderson commented
        Editing a comment
        I buy my seeds from Butcher and Packer.
    • smokin fool
      Club Member
      • Apr 2019
      • 866
      • Mississauga, Ont

      Brown mustard is now on shopping list.
      The milk never curdled, I probably cooked it at low temp for 7-8 mins, the vinegar is just over bearing to my taste.
      To others It may be just right.
      I did put in the fridge right away so next batch will leave on counter over night.
      Thank you for your input.
      We did add 3 tbsps of honey seemed to take away some of the tartness of the vinegar.
      Think we're getting someplace with this with everyone's help.


      • mountainsmoker
        mountainsmoker commented
        Editing a comment
        Glad to help. Brown mustard is hotter than yellow and will offset the vinegar some. I have some recipes that don't go in the refrig. for a week. Dijon comes to mind. Out of the pot it will blow my mind off. Well good luck. There are so many types out there to try.

      • mountainsmoker
        mountainsmoker commented
        Editing a comment

      • smokin fool
        smokin fool commented
        Editing a comment
        Ok, I'm taking honey and cider vinegar from this recipe
    • Donw
      Club Member
      • Jul 2017
      • 2130

      Thank you for sharing. Going to try making this.


      • mountainsmoker
        Club Member
        • Jun 2019
        • 1465
        • Bryson City, NC

        If you want to play here are some Bavarian mustards to make for sausages.



        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          all ears, bein ~50% deutsch ancestry...
          admittedly, might have a thing fer brats, an mustards, lol...
      • SmokeyGator
        Club Member
        • Jul 2016
        • 778
        • Miami, FL
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        Additions? Maybe a hint of horseradish? I like my mustard on the Dijon side more than the yellow side


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          SmokeyGator I hate to disillusion you but true Dijon is a yellow mustard made from yellow mustard seed, ver jus(a type of wine) and a small amount of herbs. Including garlic. Well take care and find some real Dijon from Dijon if you can not the grocery store brands. It will be yellow, full of flavor, moderately spicy to spicy.
          Last edited by mountainsmoker; June 15th, 2019, 10:17 PM.
      • smokin fool
        Club Member
        • Apr 2019
        • 866
        • Mississauga, Ont

        What ever floats your boat.
        My way of thinking, if its a beef sausage horseradish would be a great match, to my somewhat limited knowledge most sausages are pork, I don't find the two horseradish and pork sausage a good match.
        The Schneider's brand Oktoberfest sausage's I buy are actually a ham sausage.
        While I find Dijon too too vinegary for my taste that being said everyone's palette is different.

        Sooo….for my next stab at this mustard...

        1. 2 tbsp butter
        2. 1 tbsp flour
        3. 1/4 cups brown mustard
        however at the end of the day I see this step as being a 50 50 combo of brown and yellow mustards
        4. 2 tbsp honey
        5. 1 tbsp brown sugar
        6. 1/3 cup of milk
        7. Cider vinegar to taste
        8. Optional....the Wildcard entry....for example, horseradish if suits what your smoking and that's what you want

        Mind you if I find the original Schneider's Okterberfest mustard on the shelf when shopping, KA-BOOM, I'm buying it....

        Last edited by smokin fool; June 16th, 2019, 07:31 AM. Reason: Just thoughtta something....Apple sauce in combination with the honey and brown sugar




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