Bratwurst Bites with Beer Mustard

Adapted from Bon Appetit.

These little guys are like making savory bratwurst-y meatballs. So good! Also, I'm a big mustard fan. And adding beer to a "German Style Mustard" makes life pretty delish.


For Bratwurst Bites

Ingredients

1 1/2 pound ground (and fatty!) pork (from your local farmer's market is best.)
1 1/2 teaspoons finely chopped fresh sage
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1 bottle's worth of lager beer


Directions

Gently mix sage and next 5 ingredients into ground pork. Stir in 1/4 cup beer. Cover and chill 6 hrs to overnight. When chilled, form pork mixture into 1 1/4 to 1 1/2 inch meatballs, and place on a baking sheet.

Heat large nonstick skillet over medium heat. Working in batches if necessary, add sausage meatballs to skillet and cook until browned on bottom, about 5 minutes. Turn meatballs over and cook until brown on bottom, another few minutes.  Place the browned meatballs in an oven-proof pot and add the rest of the beer to the meatballs.  Cover with foil and place in a low-heat oven, around 250 to 300 degrees F for 30 to 45 minutes until guests arrive.  (The beer and steam will make sure the meatballs are tender and cooked all the way through.)

Serve with Beer Mustard and soft pretzels. Ja!


For Beer Mustard (quick version)


Ingredients

1 cup stone ground or whole grain Dijon mustard
1/4 cup regular Dijon mustard
1/4 cup prepared white Horseradish
1/4 cup lager beer


Directions

Mix ingredients together in a small bowl to blend. Chill. Can be stored in an airtight container for up to one week. And there you have it. Beer mustard!