Maille Old Style Mustard Description
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Gluten Free
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Kosher
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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 |
|
| Calories | 10 | |
|
| Total Fat | 0.5 g | 1% |
|
| Sodium | 100 mg | 4% |
|
| Total Carbohydrate Less than | 1 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Water, mustard seeds, distilled vinegar, salt, white wine, sugar, lactic acid, natural flavor.
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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.
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
- 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.
- Move cabbage to canning jar, pushing to pack down. Pour in any liquid left in bowl.
- Once cabbage is packed into canning jar, place a smaller jar on top to weigh it down.
- 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.
- Ferment cabbage 3 to 10 days. Cabbage will keep in refrigerator for about two months.
- 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.
- In same skillet over medium-high heat, sear brats on each side, turning every 20 to 30 seconds.
- Serve brats on buns. Top with sauerkraut, baby gherkin pickles and grainy mustard.
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Maille Old Style Mustard -- 7.3 oz
