Free the Sausages! Crunchy honey mustard

My esteemed comrade-in-arms and fellow WCTB-specialist @shanemuk is currently holding sausages as hostages for an unspecified reason.

  1. Trying to write a song about 1980s Beirut in which I rhyme “hostages” with “sausages”. #writersblock
    November 14, 2011 5:16:30 PM EST
  2. @shanemuk Why are you taking sausages as hostages?
    November 14, 2011 5:21:34 PM EST
  3. @anarchic_teapot meet my demands and I’ll tell you! 🙂
    November 14, 2011 5:46:32 PM EST
  4. @shanemuk Homemade honey mustard?
    November 14, 2011 5:56:42 PM EST
  5. @anarchic_teapot deal!
    November 14, 2011 6:04:05 PM EST

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.

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One response to “Free the Sausages! Crunchy honey mustard

  1. Right, that is what I am making tomorrow. Might get the sausage machine out and make some of them as well, although that seems in bad taste if some are being held hostage somewhere.

    ‘You’ll never rescue the hostages
    If you are only armed with sausages’

Go on, bother me. You know you want to.

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