German-Style Stuffed Pork
INGREDIENTS:
1/4 c Yellow mustard seed 1 ts Salt
2 tb Black or brown mustard seed, 2 Garlic gloves, minced or
-heaping -pressed
1/4 c Dry mustard 1/2 ts Ground cinnamon
1/2 c Water 1/4 ts Ground allspice
1 1/2 c Cider vinegar 1/4 ts Dried tarragon leaves
1 sm Onion chopped 1/8 ts Turmeric
2 tb Firmly packed brown sugar
1/4 c Yellow mustard seed 1 ts Salt
2 tb Black or brown mustard seed, 2 Garlic gloves, minced or
-heaping -pressed
1/4 c Dry mustard 1/2 ts Ground cinnamon
1/2 c Water 1/4 ts Ground allspice
1 1/2 c Cider vinegar 1/4 ts Dried tarragon leaves
1 sm Onion chopped 1/8 ts Turmeric
2 tb Firmly packed brown sugar
Adapted from Gift Ideas from the Kitchen
In a small bowl, combine mustard seed and dry mustard. In a 1-
to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.
Scrape mustard into clean, dry jars; cover tightly and age at least 3 days
In a small bowl, combine mustard seed and dry mustard. In a 1-
to 2-quart non-aluminim pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding additional vinegar if neccesary in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will thicken considerably upon standing. If it gets too thick after a few days,stir in additional vinegar.
Scrape mustard into clean, dry jars; cover tightly and age at least 3 days