Any one ever use ground mustard in there sausage

Discussion in 'Sausage' started by street guy, Mar 20, 2010.

  1. street guy

    street guy Newbie

    Has any one evere used ground mustard in their sausage, kielbasa, or summer sausage? What kinda flavor dose everone think it might add? Beside the obvious taste of mustard.
     
  2. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Hmmm.... I like the idea. I have a qt jar of whole mustard seed I might have to experiment with.
    You just have to be careful with fresh ground mustard...a lot of it in one place can have a bitterness to it.
    It might be good in added to a rub for pork butts too...
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Leaves a little bit a tang not like fermented, but more like well not real bitter, more like well heck mustard. Go easy on how much ya use, it be a personal taste thing. I use it in my summer sausage some.
     
  4. point blank

    point blank Fire Starter

    Like to add a little extra mustard seed into my summer sausage for extra tang
     
  5. So far I've only used it in making hot dogs and slim jims/ snack sticks..
     
  6. hog warden

    hog warden Smoking Fanatic

    In my mind, ground and whole mustard does not taste like the yellow stuff in the plastic bottle. Maybe if you added vinegar and salt?

    I add some of both to summer sausage. Wet your finger, touch it to the pure spice and taste it. Which is a good idea for all spices. Taste them pure. That way you get a sense for what it tastes like and can notice it.....even mixed in with the other stuff.

    In Rytek's book, he mentions that once you get a sense for what individual spices taste like, you can almost tell how much of what is in a sausage, just by tasting it (the sausage).
     
  7. buttsmoker

    buttsmoker Fire Starter

    Mo
    I use a little in my pork rubs, adds a nice little kick. go easy on it.
     
  8. rstr hunter

    rstr hunter Smoking Fanatic

    We use whole mustard in our summer sausage and our bratwurst. And they turn out great.
     

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