I am now frantically planning homemade Christmas gifts. In fact, I’ve been planning for over a month now and all my supplies have been ordered and delivered and all my Christmas presents bought!
I always like to buy my loved ones something that they have been wishing for or that is just ‘so them’, but I especially love to top it up with a hamper of homemade goodies for that special personal touch.
Along with luxurious pamper treats like sugar scrubs, I must give edible treats too! This mustard is sure to please any mustard fan and it is so incredibly simple to make, not to mention cheap in relation to ready made versions. Try and find bags of mustard seeds at Asian or other ethnic grocers or spice shops, they will be so much cheaper than in the supermarket.
Oh and be sure to keep a little jar for yourself to make sticky sausages. A bit of a random concoction of ingredients which happened to taste divine. These would make great finger food at a festive party, cut up into little pieces on cocktail sticks.
You can use different size jars for the mustard of course, but I love to give mustard in a small jar, not only so it stretches further but so that the recipients don’t end up with waste.
All these jars need now is a pretty label. I’ll leave that til the final stretch.
Ingredients: Makes 8 x 4oz jars
- 350g/12oz mixed yellow and black mustard seeds
- 500ml/2 cups vegan ale (gluten free if necessary)
- 1 tbsp sea salt
- pinch crushed chilli flakes
- 175ml/6fl oz white wine vinegar
- 6 tbsp maple syrup (or agave)
- 1 tbsp ground nutmeg
- Mix the mustard seeds and ale together in bowl, cover and leave to soak in the fridge overnight. The mustard seeds will soften and soak up most of the ale.
- Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Boil for 10-15 minutes, adding the lids for the last 5 minutes so as not to damage the seal. Do this as close to filling as possible but allowing time for the jars to steam dry and cool slightly. Remove the jars with tongs onto layers of paper towel and allow to steam mostly dry.
- Stir the remaining ingredients into the mustard seeds, then blend in a food processor until nearly smooth but still grainy.
- Spoon the mustard into the sterilised jars and tap gently to remove all the air bubbles. Store in the fridge.
Adapted and veganized from the BBC.
Ingredients: Serves 3
- 6 vegan sausages (I use Linda McCartney brand)
- 1 tbsp maple syrup
- 2 tbsp ale mustard
- 1 tsp sesame oil
- a pinch of fennel seeds, slightly crushed
- 1/4 tsp each sea salt and black pepper
- Preheat the oven to 200’c/400’f. Simply whisk together the marinade ingredients in a small baking dish. Add the sausages and turn to coat well in the marinade.
- Bake for 15-20 minutes, checking after 10 minutes and turning the sausages until the sausages are cooked through, golden and sticky.
- Serve as you please. I had mine on top of leftover vegetable stew with a spoon of mustard stirred through to liven things up!
- You can also leave the sausages in the marinade covered in the fridge for a few hours or cook straight away.