Beer Is Better: Beer Mustard and Beer-Poached Bratwurst

I’m always on the lookout for new ways to incorporate beer into food, so when the New York Times published a beer mustard recipe earlier this spring, I was eager to try it.

I needed an occasion to finally make the mustard, and the start of summer seemed like a perfect excuse. I did a little research on mustard recipes and learned there are two main styles of mustard – those prepared with eggs, and those without. Even though making a mustard with eggs would require more work, I was curious to see how the two types differed.

With plenty of mustard, I needed a way to sample it. What a perfect excuse to cook sausages, and why not cook them in beer?

Let’s cover the mustard first, and then get to the bratwurst. It’s best to prepare the mustard one day before serving. The sharp mustard flavors mellow and balance out a bit.

Horseradish beer mustard ingredients:

  • 1/2 cup powdered mustard (sometimes called mustard flour; Coleman’s is the best-known brand)
  • 1/3 cup sweetish dark beer (like Negra Modelo)
  • 1/2 cup prepared horseradish (a 6-ounce bottle will be more than enough)
  • 1 tablespoon brown mustard seeds
  • 1/2 teaspoon salt

Step 1. Combine the powdered mustard, horseradish, mustard seeds and salt in a bowl. Pour in the beer, then whisk to combine.

Step 2. The completed mustard is just over 8 ounces. I bought some re-sealable canning jars, but any old glass jar with a lid will work fine.

This is an incredibly easy mustard to make. The horseradish is a prominent flavor, but it isn’t overpowering. The mustard is moderately spicy.

The next mustard we’re making is a more involved process – we’ll be heating the mustard in a double boiler to cook the eggs. This recipe comes from the Washington Post.

Sweet beer mustard ingredients:

  • 6 tablespoons powdered mustard
  • 6 tablespoons dark beer (I used Negra Modelo again, since I already had one open)
  • 2 large eggs
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce

Step 1. Bring a small pot filled with 1-2 inches of water to a boil. While the water is heating, combine all the ingredients in a bowl that sits comfortably on top of the pot.

Step 2. Place the bowl on top of the pot, turn the heat down until the water is simmering, and start whisking. Cook the mustard for 8-10 minutes, whisking continuously, until the mustard has thickened.

It will be apparent when the mustard is done and the eggs have cooked – the mustard will have changed texture completely. The mustard won’t run down the sides of the bowl anymore, and it will coat a spoon without running or dripping. In short, it will have the consistency and texture of mustard!

This is also a moderately spicy mustard. I like my sweet mustards especially spicy, so the next time I make this mustard I’ll add a couple more tablespoonfuls of powdered mustard.

Even though this mustard is comparatively a lot more work, I prefer it to the horseradish mustard. The texture is nice and creamy, and it spreads beautifully.

Cooking sausages in beer, then finishing them on the grill, is a time-honored tradition in many parts of the world (including Wisconsin). This is a simple method that results in juicy, flavorful sausages.

Beer-poached bratwurst ingredients:

  • 6 ounces dark beer
  • 1 medium onion, sliced into rings
  • 5-6 bratwurst

Step 1. Heat a dutch oven or heavy-bottomed skillet over medium heat. Melt a pat of butter and begin browning the onions for 1-2 minutes.



Step 2. Add the bratwursts to the pan and cook 2 minutes on each side, until both sides have browned. Then add the beer, cover the pan and cook another 15 minutes.


Step 3. While the sausages are cooking, preheat a grill pan or outdoor grill. Transfer the sausages to the grill and cook another 5-7 minutes. While the sausages are cooking on the grill, continue cooking the onions in the uncovered pan on the stove. Cook until the onions are nice and brown and the beer has mostly reduced.

Serve the bratwursts with the browned onions and the available mustards!

  • Ginny Faust

    These recipes look easy and yummy at the same time–can’t wait to try them!

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