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Prep Time: 30 Minutes
Yields: ¾ Cup

The Germans were the first to create a grainy, stone-ground mustard in Bayou Country. The pungent, spicy brown mustard seed, combined with vinegar, sugar and spices creates the perfect rub for ham and pork. 

½ cup brown mustard seeds, crushed
2½ tbsps Coleman’s® Mustard Powder
½ cup distilled white vinegar
½ tsp crushed red pepper
2 cloves garlic, chopped
1 tbsp fresh grated horseradish
pinch cayenne pepper
pinch ground allspice
1 tsp Kosher salt
1 tsp granulated sugar
1 tsp Steen’s® 100% Pure Cane Syruphttp://www.assoc-amazon.com/e/ir?t=nolacuisine-20&l=as2&o=1&a=B0000E5JN5

Sterilize 1 (1-pint) jar with lid according to package directions. Set aside. Place vinegar, crushed red pepper and garlic into a small saucepan then bring to a boil. Turn off heat and let steep 15–20 minutes then strain mixture, discarding solids. Return strained mixture to a boil then add brown mustard seeds. Remove from heat and let steep an additional 30 minutes. In a small bowl, combine vinegar mixture, horseradish, cayenne, allspice, salt, sugar and cane syrup. Whisk in the mustard powder. Pour mustard into sterilized jar and seal. Boil jars in water for 12–15 minutes. Allow to cool. Place in a cool dark place and let mature for at least 3–4 weeks before using to allow flavors to develop.



























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