Mustard beer butter goes well with grilled pork and pork products, especially sausages. That’s not to rule out grilled chicken or fish. Unwrap the roll and cut it crosswise into ½ inch thick slices. Place a slice on the hot grilled food.

This recipe will go great with sausage! What can be a better combo? This recipe brings together sausage, mustard, and beer! To reinforce the mustard flavor use three types: seed, powder, and prepared. The choice of the prepared mustard is up to you, a French mustard will give you a different flavor than a honey mustard … pick your choice. It will make for a great combo either way!

Ingredients:

• 2 teaspoons yellow mustard seeds
• 2 teaspoons black mustard seeds
• ¼ cup finely chopped shallots
• ½ cup dark beer
• 2 teaspoons wine or distilled white vinegar
• 2 teaspoons mustard powder
• 2 tablespoons prepared mustard, or more to taste
• 8 tablespoons (1 stick) salted butter, at room temperature

1. Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature.
2. Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed.
3. Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.

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For this recipe pick you favorite type of pasta, and sauce!

Ingredients

• 1 red pepper
• 1 clove of garlic
• Fresh rosemary
• 1 pound Italian sausage
• ½ pint Heavy cream
• Parmesan cheese
• 1 loaf of French bread
• Olive oil (if you want)
• 1 box of pasta
• 1 jar of tomato sauce

Take the French bread and wrap it in foil. Then put it in the oven at 350 degrees. Just leave it, by the time you are done it will be nice and warm. Now you are to cook the sausage. I prefer a mild sausage. Put it into the pan and chop it up as it is cooking. Once it is simmering you can use the spatula to break it up. Keep the lid on, as it tends to spray around.

Now that the sausage is cooking, cut the red pepper. Make sure you cut out the middle part. Cut it into thumb sized pieces. Then check out the sausage, you want all nice little pieces. Then put some paper towels onto a plate and add the sausage onto the plate.

Now take the garlic clove and chop it up. Then get the pasta started. Get a deep pan and fill it up. Get the water boiling and add some salt. Once it is boiling, pour the pasta in the pan. Cook the pasta. Now you set the sauce. Take a frying pan; you may use the same pan that the sausage was in, and add some of the olive oil. Place the garlic in and allow it to sizzle. Then add in the red peppers. Don’t let them get mushy, once they are a bright red, add in all of the sausage again. Let it simmer for a bit. Then pour in the entire can of pasta.

Next add in the cream, you may not have to add it all in. all you want to do is flavor it and change the color. Then get the rosemary, take the scissors and cut it into there. The last thing for the sauce is to grate in some fresh parmesan, you don’t need to much. Stir it up and you have made the pasta sauce. Then check on the pasta, pull out the bread, and you are ready to go.

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If you are expecting a group of people for brunch tomorrow, this recipe is for you. It will feed up to 8 people or fewer with leftovers.

Ingredients:

• 1 pound of Italian sweet sausage
• 1 half cup of chopped shallots
• 2 garlic cloves
• 1 half cup of oil packed sun dried tomatoes
• 4 tablespoons of fresh parsley
• 5 large eggs
• 3 large egg yolks
• 1 cup of half and half
• One cup of whipping cream
• One cup of whipping cream
• 2 cups of grated mozzarella cheese
• ½ teaspoon of salt
• 1 tablespoon butter

Equipment: one 9x13x2 inch baking dish, one nonstick fry pan, knife, cutting board, measuring cups, mixing bowl, and a whisk

1. Start by preheating the oven to 375 degrees, and smear 1 tablespoon of butter on the glass baking dish.
2. Peel and chop the shallots, peel and mice the garlic, and drain the sun dried tomatoes on a paper towel (they too need to be chopped), chop the parsley.
3. With a knife cut the sausage castings lengthwise and just peel them off. Set this aside
4. Preheat the nonstick pan to medium heat, and fry the sausages until they are brown and cooked through. This will take about ten minutes. Be sure to keep breaking them up into small pieces with the back of a fork.
5. Add the shallots and the garlic to the pan and continue to cook for another three minutes.
6. Now add the sun dried tomatoes and half of the parsley, save the rest for later. Give everything a stir for about a minute.
7. Spread this mixture into the prepared baking dish. If you want you could do this ahead of time, and cover and refrigerate until tomorrow.
8. Next we separate the eggs. We break open the egg and let the white part slip into a bowl, as you put the yolks into a large bowl. You can freeze the white part for later omelet use. Then add five more whole eggs to the bowl. Add the half and half, whipping cream, and whisk everything together.
9. Then add 1 ½ cups of the cheese, and the salt. Blend this all together really well.
10. Pour the egg mixture over the sausage mixture and sprinkle the remaining cheese and parsley over the top.
11. Bake this for about thirty minutes or until the top is golden brown. When you insert a knife into the center, it should come out clean.

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There are many good things about this recipe. For one thing, if you have a cold, this recipe will blast you right back to health. On the other hand if you have a delicate sense for spices, this will tear you up. This will actually take about 15 minutes to make, but you will need a few hours to allow the mustard seeds to soak and cool, but its well worth the time spent.

• ¼ cup yellow mustard sauce
• ¼ cup brown mustard seeds
• ½ cup white wine vinegar
• ½ cup dry white wine
• 3 tablespoons hot water
• 2 teaspoons coarse salt
• 2 teaspoons light brown sugar
• 1 teaspoon freshly ground black pepper
• 2 ounces fresh horseradish root, peeled and cut into ½ inch pieces

1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a non-reactive saucepan and bring to a boil, over high heat. Remove the pan from the heat and cool it to room temperature. Soak the mustard seeds at room temperature until soft, for an hour
2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse puree. Transfer the puree to the top of a non-reactive double boiler or to a non-reactive saucepan sitting in a sauté pan of simmering water. Add the salt, pepper, and brown sugar and cook, stirring often, until thick and creamy, for 15 to 20 minutes. Don’t worry if the mixture is not as thick as typical commercial mustard, it thickens when it cools. Remove the pan from the heat and let the mustard cool to room temperature.
3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for weeks.

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Serve this off-beat sausage with barbecued chicken, pork, or shrimp. Its sweet but not too sweet! You could slather this stuff on with sausages to make a great meal

How much would you pay for the worlds greatest barbecue sauce? Would it be a sauce worth killing for? Not to over-exaggerate or anything but this sauce may well be the best out there! It’s a sure fire hit! And that may be pun intended. This recipe has been adapted from rich apple cider, mustard, coffee, and beer barbecue sauce .

Ingredients:

• 2 cups apple cider
• 1 bottle ( 12 ounces) dark beer
• 1 ¼ cups ketchup
• ½ cup balsamic vinegar
• ½ cup honey mustard
• ½ cup yellow mustard
• ½ cup grainy meaux-style mustard
• ½ cup honey
• ½ cup molasses
• ½ cup cane syrup
• 1/2 cup brewed coffee
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tobacco sauce
• 2 tablespoons soy sauce
• 1 teaspoon celery salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground coriander
• 1 habanero chili, seeded and minced
• Coarse salt ( kosher or sea)to taste

Combine all of the ingredients in a large, heavy, non reactive saucepan and stir or whisk to mix. Bring the sauce to a simmer over medium heat. Continue simmering, uncovered, until thick and richly flavored, about thirty minutes, stirring from time to time. Use right away or transfer to a jar, cover, cool to room temperature and refrigerate. This sauce will keep for many months. This recipe will make about 9 cups. Use it well, its one of those to die for recipes! Something you can’t buy at a store.

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