The resurgence of the decent sausage is one of the great stories of the last 20 years and this mustard makes a perfect partner. A really tremendous allrounder, it provides a gentle heat and a real front of the mouth ‘punch’ and is as good stirred into a recipe as it is on the side of the plate. Its gentle nuttiness also makes it perfect for livening up mashed potato or a cheese sauce.
Makes 3-5 small jars
100g yellow mustard seeds
140g brown mustard seeds
½ tsp black peppercorns
3 allspice berries
approximately 6 dried birds-eye chillies or 1 tsp dried crushed chillies
350ml cider vinegar
2 tsp sea salt
Grind the mustard seeds and spices until a coarse grind is achieved.
Mix together the vinegar, water and salt and stir to dissolve the salt. Add this liquid to the grind. Give it a good stir – it will look thin and very liquid at this point. Cover and leave to stand overnight.
The next day, give the mixture a further stir; it should be thickening up nicely. Cover and leave overnight again. Repeat this process twice more, until the mustard has thickened up. Spoon into sterilised jars and seal immediately.
Extracted from Handmade Pickles & Preserves by Tracklements (Pavilion, approx €14). Photography by Dan Jones.