9 hours ago, Shel_B said:
I'm hooked. The Serious Eats recipe turned out to be a great starting point. I tried it straight from the jar last night and found that it mellowed nicely since it was first made. It's still a bit hot and harsh for my taste, but today I'll try it with some sausage, perhaps a locally made brat, and see how it works when used as intended. I'm already thinking of ways to modify the recipe, including using different vinegars and a mixture of yellow and brown mustard instead of straight brown.
I put a locally-made beef/pork brat in the Breville and cooked it to my usual degree of doneness. I picked up a fresh sourdough baguette from one of the local bakeries for the sandwich, and used one of my usual sauerkrauts, warmed and sprinkled with caraway seeds, to create the sandwich.
I am satisfied. The mustard worked very well with this combo, and I also used it on the brat without any bread or 'kraut, a situation in which it shined equally as bright. Good heat, not bitter or harsh, yet still strong ... a tough guy in a dinner jacket.
I'm still going to experiment with it to see how it may be improved, but right now it's fine for my sausage needs. I'd like to try it on a bockwurst. I have a feeling it would be great.
