My esteemed comrade-in-arms and fellow WCTB-specialist @shanemuk is currently holding sausages as hostages for an unspecified reason.
I suggest we offer him this:
Crunchy Honey Mustard
- 100 g white mustard seeds
- 100 g black mustard seeds
- 230 ml white wine or cider vinegar
- 4 tablespoons honey
- 1½ tsp salt
- ½ tsp ground cinnamon
Put the mustard seeds and vinegar in a bowl. Cover, and leave for a good 36 hours. If the seeds absorb all the vinegar, top up with a little more.
After soaking, put all the ingredients into a blender and, well, blend it until it reaches the desired consistency.
Bung the lot into small airtight pots or jars, which you previously sterilised (e.g. rince with boiling water just before filling). Store in cool, dry place away from light and marauding late-night snackers. Allow to mature for a few days.
Eat with cheese, cold meats, Toulouse sausages, pork pies and gusto.
- Honey Mustard Glazed Pork Chops (jensfreshandfabulous.com)