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Maille Old Style Mustard -- 7.3 oz


Maille Old Style Mustard
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Maille Old Style Mustard -- 7.3 oz

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Maille Old Style Mustard Description

  • Gluten Free
  • Kosher
  • Product of Canada

To make Maille Old Style Mustard, mustard seeds are blended with vinegar and white wine into a rich, fruity, delicately scented paste. This authentic French recipe is characterized by the presence of crunchy mustard grains, and by its robust, medium-spicy flavor.


Directions

Once opened, keep refrigerated and use within 3 months.

Free Of
Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Teaspoon (5 g)
Servings per Container: 40
Amount Per Serving% Daily Value
Calories10
Total Fat0.5 g1%
Sodium100 mg4%
Total Carbohydrate Less than1 g0%
Protein0 g
Other Ingredients: Water, mustard seeds, distilled vinegar, salt, white wine, sugar, lactic acid, natural flavor.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Beer Brats with Homemade Sauerkraut

Put on your lederhosen, grab your stein and enjoy the flavors of Oktoberfest any time of the year. Beer braised with your favorite brew and topped with a homemade sauerkraut, these brats are full of authentic German taste. If you’ve never fermented foods before, this sauerkraut is the perfect starter; though it takes a few days to ferment, it’s easy to set up, nutritionally dense and pleasantly tangy.Top View Four Brats on Buns Topped with Sauerkraut and Mustard | Vitacost Blog

Beer Brats with Homemade Sauerkraut

  • 4 bratwurst links
  • 1 Tbsp. ghee
  • 1 can Oktoberfest beer
  • 1 cup sauerkraut*
  • Baby gherkin pickles
  • Grainy mustard

Sauerkraut

  • 1 medium head of cabbage
  • 1-1/2 Tbsp. kosher salt
  • 1 Tbsp. caraway seeds
  1. Discard outer leaves of cabbage; cut very thinly, removing the core. In large bowl, sprinkle cabbage with salt. Massage and squeeze until limp, 5 to 10 minutes. Mix in caraway seeds.
  2. Move cabbage to canning jar, pushing to pack down. Pour in any liquid left in bowl.
  3. Once cabbage is packed into canning jar, place a smaller jar on top to weigh it down.
  4. Cover mouth of large jar with cheesecloth; secure it with a rubber band. Place in a cool, dry area. Every 24 hours, press the smaller jar down onto the cabbage to release more liquid. If after the first 24 hours, the liquid hasn’t risen above the cabbage, dissolve 1 teaspoon salt in 1 cup water and add enough to submerge the cabbage, then pack it down.
  5. Ferment cabbage 3 to 10 days. Cabbage will keep in refrigerator for about two months.
  6. In skillet, cover brats and ghee with beer; bring to boil. Reduce to simmer until brats are cooked through. Remove brats; set aside. Clean out skillet.
  7. In same skillet over medium-high heat, sear brats on each side, turning every 20 to 30 seconds.
  8. Serve brats on buns. Top with sauerkraut, baby gherkin pickles and grainy mustard.

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