I prepared some sausages tonight, and the most enjoyable part of the experience for me (other than the eating of said sausages, of course) was opening the fridge and choosing an appropriate mustard.
Which begs the question -- what's your favorite mustard?
I'll start. For an ordinary yellow table mustard, I'm partial to Haendlmaier's mittelscharfer (medium strength). Sadly, I haven't been able to find a source as of yet in the US.
For an adulterated mustard, I absolutely love Blue Crab Bay Company's Horseradish Mustard. Great stuff.
Your turn!
Which begs the question -- what's your favorite mustard?
I'll start. For an ordinary yellow table mustard, I'm partial to Haendlmaier's mittelscharfer (medium strength). Sadly, I haven't been able to find a source as of yet in the US.
For an adulterated mustard, I absolutely love Blue Crab Bay Company's Horseradish Mustard. Great stuff.
Your turn!