Homemade Oktoberfest Mustard

[Dick Anderson]

I buy my seeds from Butcher and Packer.

[smokin fool]

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....

[Mr. Bones]

all ears, bein ~50% deutsch ancestry...
admittedly, might have a thing fer brats, an mustards, lol...

[mountainsmoker]

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.

[SmokeyGator]

Additions? Maybe a hint of horseradish? I like my mustard on the Dijon side more than the yellow side

[smokin fool]

Ok, I'm taking honey and cider vinegar from this recipe

[mountainsmoker]

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

https://www.bing.com/search?q=bavarian+mustard+recipe&form=EDNTHT&mkt=en-us&httpsmsn=1&plvar=0&refig=4d547cc4775848c6ecce962c74d5e968&sp=-1&pq=&sc=0-0&qs=n&sk=&cvid=4d547cc4775848c6ecce962c74d5e968

[mountainsmoker]

Here is an interesting version:

http://www.docaitta.com/2011/03/recipe-homemade-oktoberfest-style.html

[mountainsmoker]

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.

[Donw]

Thank you for sharing. Going to try making this.

[smokin fool]

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.

[AverageJoe]

Mr. Bones they are wicked good as well. They have cherries and habaneros in them.

[mountainsmoker]

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

[Mr. Bones]

Unnerstood; I consider all receipts to be in "Livin Document" status

[smokin fool]

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