I was stationed in Bavaria for three years, and no one, just no one makes a coarse ground, full flavored, (sometimes kind of spicy) mustard like the Bavarians.

Locally, I can easily find Inglehoffer, which is pretty good, but not great, and the packages it comes in are generally too small.

What say you?

Later, I'll post a picture the inspiration for this request. I'm making a favorite of mine. It's what passes for "cool" in Florida, and I'm slow cooking smoked sausage, with onions, garlic, potatoes and sauerkraut in the crock pot for dinner. House is smelling good, and it has me realizing that I don't have a worthy mustard!

This message has been edited. Last edited by: ArtieS,

Plochman's Kosciusko Mustard was a favorite when I could find it.

https://www.amazon.com/Plochma...83451666764155&psc=1

Lusty Monk "Original Sin" mustard.

https://lustymonk.com/

I'll check my local deli, be right over.....

https://cavallarigourmet.com/gourmet-market/

or

http://www.pettysmeats.com/

If nothing there try https://www.hollerbachs.com/ in Sanford, they have a market, it's close enough I could make a run up on the bike and get you a jar of whatever würziger Senf you'd like...

Closer to you is Der Backhaus, deli,

http://the-backhaus.com/

They may have what you want...

Walmart has a good variety of mustard in the Great Value house brand, as well as other brands.

I'm not sure if this is what you are looking for, but I like the Great Value coarse ground, with horseradish.

You gotta get the Thomy:

Forget the "German-style" American mustards, get the real German stuff in the tube!


Scharfer Senf 100ml Tube

When I worked near Harrisburg, Pennsylvania, this was the German Food store I fell in love with...

https://www.frauliesgermandeli.com

I found their Wurst was the best, sorry.

We love Alstertor Dusseldorf Style Mustard. It's readily available at our local Publix. It isn't coarse ground, however. My go to for whole grain is Maille Old Style mustard (France borders Germany, so I tossed it in. )

Going in a completely different direction, I picked up some Pale Ale & Honey Spice mustard by Sierra Nevada Brewing. I love it, my husband is lukewarm on it. They make two other mustard varieties I haven't tried yet (Porter & Spicy Brown and Stout & Stoneground) They may be worth a try.

Maybe Aldi's has what you would like.

http://reviewclue.com.au/aldis...et-bavarian-mustard/

And speaking of mustard, this hot mustard made in Detroit is great.

https://bredefoods.com/shop/mu...9-144-147-153-detail

Growing up in the quad-cities, there was only one option for stone ground mustard, and that was Boetje’s. It’s won several worldwide awards.

Boetje’s gourmet mustard

Senf on a fresh brotchen, drrooooolll

quote:

Originally posted by braillediver:
Plochman's Kosciusko Mustard was a favorite when I could find it.

https://www.amazon.com/Plochma...83451666764155&psc=1

I'm no cultural authority, so I can't weigh on how German it is or isn't (I always believed it to reference a Polish mustard style, given the name), but I love a potent mustard. This is really good stuff. Also very much worth trying is their Spicy Brown Beer Mustard, in the silver keg looking plastic bottle. Great stuff.

My upscale grocery carries Thumann’s “Düsseldorf Mustard”. It’s excellent!

Thumann’s Braunsweiger is my favorite brand of that – better even than Boar’s Head (which I like for other deli meats).

Have you checked https://www.hollerbachs.com/ in Sanford? They also have a deli right around the corner from the restaurant, down the lane on the west side of it.

Thanks for all the suggestions so far!

Here's dinner.

That looks awesome.

Yes!!! Please share your recipe!

You're in Central Florida, yes? Whenever I'm in Sarasota, I visit Geier's Sausage Kitchen right on 41.

I went to college in Bavaria (München) and know that there are probably as many types of German mustard as there are regions!

Geier's has produce they don't offer online (their sausages -- hausgemacht! -- are incredible!). If you get a chance, you should look them up.

Very simple recipe:

2 lbs. smoked sausage, cut in large chunks. This is Roger's Wood, but a bauernwurst works well as does kielbasa. Stay away from turkey sausages, they don't hold their flavor.

3 lbs. sauerkraut. I like Silverfloss in the bag, either Krispy or Bavarian

4-5 potatoes cut in chunks. Yellow are most authentic, these are Idaho bakers.

2 large sweet onions cut in half, then quartered.

2-3 Tablespoons chopped fresh garlic

1 large Knorr beef bouillon cube

Season with black pepper, ground clove, ground allspice, thyme, and parsley flakes to taste. I usually don't bother with parsley in most of my cooking, but it adds a nice earthly, soft bitterness to this. Oddly enough, I do not add salt. To me, there is sufficient salt in the sausage and kraut to not need any additional; your taste may differ.

Chuck everything into crock pot or stock pot, add a bit of water, maybe a cup more or less to give more stock, stir everything together and cook at a simmer or low boil until potatoes are ready. This takes 4 hours in a crock pot, or about 1 hour in a stock pot. Stir a few times while all is simmering to keep flavors balanced, keep stuff on bottom from sticking and stuff on top from drying out.

Serve in soup crock or broad bowl with a bit of Bavarian mustard, honey, or creamed horseradish.

quote:

Originally posted by fpuhan:
You're in Central Florida, yes? Whenever I'm in Sarasota, I visit Geier's Sausage Kitchen right on 41.

I went to college in Bavaria (München) and know that there are probably as many types of German mustard as there are regions!

Geier's has produce they don't offer online (their sausages -- hausgemacht! -- are incredible!). If you get a chance, you should look them up.

Yes, I'm between Clermont and Groveland. I'll have to try that out when I am there.

I have been on the campus of the University in Munich. A college friend of mine got a MA in German literature while I was stationed in Schweinfurt and Katterbach.