Guinness Stout Mustard

The cheese is a pecorino moliterno, the sausage is an oven baked deer sausage.


12 oz stout beer

1-1/2 c brown mustard seeds (whole)

1 c red wine vinegar

1 T kosher salt

1 t ground back pepper

1/4 t ground cinnamon

1/4 t ground cloves

1/4 t ground nutmeg

1/4 t ground allspice

Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours.  After soaking dump it all into a blender and pulse until the seeds are ground to your liking. The mixture will thicken, you may need to add a bit more vinegar and to scrape the sides down. This recipe makes about three cups.