The popularity of sausages continues to grow every year. In 2022, approximately 881.52 thousand tons of boiled sausage products were produced in Germany, up from 864.230 thousand tons the previous year.
Sausages and mustard go together like peas and carrots. In fact, a large number of sausage consumers say mustard is their favorite condiment for cooked meat. When it comes to the best mustard for sausages, most fans prefer the zing of German-style mustard. With its moderate spice level and balanced tang, German mustard complements the flavor of sausages perfectly.
German mustard has gained popularity as the ideal accompaniment for sausages. In this article, we will explore its distinctive flavor, texture, and history to understand what sets it apart. Join us as we explore fundamental questions such as ‘what is German mustard?‘ and understand why it remains the top choice for sausage enthusiasts.
The Origins of Mustard
The mustard plant originated in the Himalayas thousands of years ago. People first started using mustard seeds to create the spicy condiment we know today during the early Roman Empire. Roman cooks mixed unfermented grape juice called “must” with ground mustard seeds to make “mustum ardens,” also known as “burning must.” This is how mustard got its name.
Mustard grew popular across Europe over the following centuries. By the middle ages, mustard had become a staple condiment in France, England and Germany. Each country developed its own distinctive style of the spicy sauce. And German mustard rose as the perfect accompaniment to sausages.
What Makes German Mustard Different
Not all mustards are created equal. Here are some key qualities that set German mustard apart:
Spice Level
German mustard brings a punchy yet balanced spice. It delivers a gentle heat that adds dimension without overpowering the flavor of the sausage. By comparison, American yellow mustard is very mild, while English mustard can be scorching hot. German-style hits that ideal middle ground.
Flavor Profile
In addition to spice, German mustard showcases a blend of savory, tangy and sweet flavors. There is often a hint of beer or wine that contributes an earthy undertone. This mix of spicy, sweet and tangy makes it a remarkably versatile mustard that pairs well with nearly any type of sausage.
Texture
Good German mustard features a creamy, spreadable texture without being watery. It has a pleasant density that allows it to nicely coat a sausage without dripping off. The smooth, thick consistency enables the flavor to cling to each delicious bite.
Ingredients
German mustard gets its signature flavor from a blend of mustard seeds, vinegar, spices, and salt. Some versions also incorporate beer, wine or honey. Yellow mustard seeds bring warmth, while brown seeds deliver a more pungent punch. The vinegar adds bright acidity to balance the spice.
History With Sausages
Germans have been eating sausages since the early Middle Ages. These stuffed meats were once packed into animal casings by hand. Classic varieties like bratwurst, weisswurst and currywurst emerged as popular recipes. A smear of zesty mustard perfectly balances the richness of these seasoned sausage links. The pairing took hold, cementing mustard as the customary accompaniment.
Why German Mustard Makes Sausages Better
There are several key reasons why German-style mustard makes such an ideal pairing for sausages:
Compliments the Spices
Sausages get their signature flavor from a mix of spices like nutmeg, ginger, coriander, paprika and garlic. German mustard contains its own blend of spices that echo and elevate these seasonings. The mustard doesn’t mask the flavors – it highlights them.
Cuts Through Fat
Sausages often contain a high fat content that can coat your mouth with each juicy bite. A smear of German mustard helps cut through the richness with its tangy vinegar undertones. This keeps each bite tasting fresh.
Adds Texture
The coarse-ground mustard seeds provide texture that contrasts nicely with the soft sausage interior. With both crispy meat on the outside and smooth mustard on the inside, you get an appealing interplay of textures.
Brings Acidity
The vinegar in German mustard balances the fattiness of sausages. It also brightens and uplifts the other flavors. The little kick of acidity makes each bite more vibrant.
Boosts Moisture
Spreading on some mustard can help keep your sausage moist when cooking. The hydrophilic (water-attracting) nature of the seeds helps the meat retain more moisture.
Forms a Crust
When grilling or pan frying, the sugars and spices in German mustard can help form a delicious sear on the surface of the sausage. This adds both texture and visual appeal.
The Perfect Pair: Mustard and Sausage Recipes
Want to enjoy the magic combination of German mustard and sausages? Here are some delicious recipes to try:
Bratwurst With Sauerkraut and Mustard
Ingredients
- 4 fresh bratwurst links
- 2 cups prepared sauerkraut
- 2 tbsp German mustard
- 2 hoagie or sub rolls
Instructions
- Grill or pan fry the bratwurst for about 15 minutes until browned and cooked through.
- Place the sauerkraut in a small saucepan with 2 tbsp water. Heat over medium heat for 5 minutes until warm.
- Spread 1 tbsp mustard on the top half of each roll. Place 2 brats on the bottom half of each roll. Top with the warm sauerkraut.
- Put the roll tops on and serve warm. The tangy sauerkraut and zesty mustard perfectly complement the juicy brats!
Beer-Braised Bangers and Mash With Mustard Gravy
Ingredients
- 8 British-style pork sausages
- 1 onion, diced
- 1 cup beer
- 3 russet potatoes, peeled and diced
- 1/4 cup butter
- 3 tbsp flour
- 1 cup beef broth
- 2 tbsp whole-grain mustard
- 2 tbsp milk
Instructions
- In a skillet, brown the sausages over medium-high heat. Remove and set aside.
- Add the onions to the pan juices. Cook for 3 minutes until translucent.
- Stir in the beer and bring to a simmer. Return the sausages to the pan. Cover and cook for 15 minutes over low.
- Meanwhile, boil the potatoes until tender. Drain and mash with butter.
- Whisk together the flour and beef broth. Pour into the sausage pan.
- Stir in the mustard and milk. Simmer until thickened into a gravy.
- Serve the bangers and mash drizzled with the flavorful mustard gravy.
The braising and homemade gravy make these bangers extra juicy and tender. The mustard gravy adds the perfect little kick.
Currywurst With Curry Ketchup
Ingredients
- 4 fresh currywurst sausages
- 1 cup ketchup
- 1 tbsp curry powder
- 1 tsp Worcestershire sauce
- 1 tbsp brown sugar
Instructions
- Grill or pan fry the sausages until browned on both sides.
- In a small bowl, mix together the ketchup, curry powder, Worcestershire, and brown sugar.
- Place the cooked sausages on a plate and drizzle with the curry ketchup.
- Enjoy this popular German street food with a cold beer! The sweet and spicy curry ketchup makes the ideal accompaniment for the crispy sausage.
Mustard’s Rise to Fame Today, mustard is one of the most popular condiments in the world. People consume more than half a billion pounds of it each year (Source). Its popularity has exploded beyond just sausages too. Mustard now accompanies everything from hot dogs and sandwiches to pretzels and baked potatoes.
But the condiment’s gravitation towards sausages arguably helped propel it into the mainstream. As immigrant groups brought Old World sausage recipes stateside, the tradition of pairing them with mustard came too. The flavors just fit so perfectly that the combination became engraved in culinary culture.
While mustard features in cuisines worldwide today, German-style remains the gold standard. There’s no better complement to a juicy brat or flavorful frankfurter. The balance of spicy and tangy simply flatters the taste of sausages like no other condiment can.
Mustard Fun Facts
- National Mustard Day is celebrated on August 3rd. The first event took place in 1988.
- Mustard seeds were one of the earliest spices cultivated and traded across Europe and Asia.
- French’s brand sold around $100 million worth of yellow mustard in 2020. Heinz sold another $34 million.
- Mustard seeds can be yellow, brown, or black. Each imparts a different flavor profile.
- Grey Poupon’s famous “Pardon Me” commercials helped re-popularize Dijon mustard in the 1980s.
- Mustard can be made from the seeds alone or combined with vinegar, wine, beer and other ingredients.
- Mustard contains antioxidants, vitamins, and minerals that offer potential health benefits, such as lower cholesterol.
- The world’s hottest mustard, Ring of Fire, registers a fiery 200,000 on the Scoville scale.
- Mustard lasts up to 2 years unopened in the pantry. Refrigerating extends opened mustard’s shelf life.
The Future of Mustard While long rooted in tradition, mustard continues evolving in exciting new directions. Foodies today can find interesting fusions like:
- Craft mustards: Small batch mustards in unique flavors like blueberry, jalapeño and bourbon.
- Flavored mustards: Innovations like ranch, sriracha, honey and even chocolate mustard.
- Organic mustards: Made from certified organic mustard seeds and ingredients.
- DIY mustard kits: Customize your own mustard at home.
- Gourmet mustards: Upscale varieties using premium ingredients and creative recipes.
Even with all the new options, classic yellow and Deli mustards show no sign of losing their place at the picnic table. When paired with a flavorful sausage hot off the grill, the combo is pure magic. Spicy, tangy German-style mustard has secured its role as the perfect compliment to these savory meats.
Frequently Asked Questions
1. Why is mustard traditionally served with sausages?
Mustard has been paired with sausages since medieval times in Germany. The tangy, moderate spice of German mustard complements and cuts through the richness of juicy sausages. It also adds texture and brings out the spices used to season sausages. The flavors just work remarkably well together, which is why the pairing has stood the test of time.
2. What is the difference between Dijon and yellow mustard?
Dijon mustard originated in France and contains white wine. It uses mainly brown mustard seeds, delivering a more pungent, spicy flavor. Yellow mustard like French’s uses milder yellow mustard seeds and often includes turmeric and vinegar. It has a brighter, tangier flavor profile. Both work well with sausages but offer slightly different tastes.
3. What is the best way to cook sausages?
You can pan fry, grill, broil or bake sausages with great results. Frying or grilling over high heat helps develop delicious caramelization on the sausage casing. Broiling also chars the outside while keeping sausage juicy. Baking at 375°F works well for larger batches. Cook sausages until an internal temperature of 160°F is reached. They should release clear juices.