This Spicy Pub Mustard goes perfectly with Bratwurst Subs loaded with peppers and onions!
Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!
I chose to root for the Indianapolis Colts because my daughter is a Hoosier, and the Colts are her favorite team. I have to confess, I haven’t spent a lot of time in Indiana other than to visit my daughter. It’s just a bit far from California to make it more than once a year. However, this coming weekend my husband will be visiting my daughter and they are going to a Colts game in Indianapolis, something that’s been on their bucket list since she first started IU 3 years ago!
So when I was thinking about food that would be representative of the Colts, I thought of good old Midwestern bratwurst sandwiches with peppers and onions with lots of mustard! I searched way back into my cooking school notebook for a recipe I had in my Food and Wine Pairing Class, (which also included beers), and found Spicy Pub Mustard. I’ve made a couple of changes, omitting the fenugreek and turmeric for curry powder, which basically already has those ingredients and more. I also have substituted mayonnaise for the raw egg yolk, because I don’t feel comfortable using raw eggs unless they are pasteurized. Mayonnaise contains egg yolks which makes it a fine substitute. (See my 2 minute Caesar Salad Dressing without raw eggs for another example).
What makes it pub mustard, is the addition of ale. The original recipe called for Scottish ale, which was (surprisingly) in the cooler at my local chain grocery store. You can substitute any good quality ale, if you can’t find Scottish, but I would suggest a craft ale over an American made ale from a large brewery, since the flavor and quality will probably be noticeable. Using only a small amount of beer for this mustard isn’t a huge problem as Spencer happily drinks the remaining ale! The mustard stores in the fridge well for at several weeks, and the flavor actually improves as it ages. For my gluten free football fans, serve this mustard on your favorite bratwurst or gluten free sausage cut up as appetizers or without the bun.
- Mix all ingredients except for olive oil in a food processor or blender and blend until smooth.
- Slowly add olive oil and blend or pulse until mixed.
- Adjust seasoning if necessary.
- Refrigerate until ready to use.
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Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day