Andouille Sausage Dog, Creole Mustard and Sauteed Onions

Ingredients

• 0.25 cup Brown Mustard Seeds
• 0.25 cup Yellow Mustard Seeds
• 0.5 cup White Wine Vinegar
• 0.25 cup Water
• 2 tbsp Prepared Horseradish (drained)
• 1 tbsp Light Brown Sugar (packed)
• 1 tsp Salt
• 0.5 tsp Cayenne Pepper
• 0.5 tsp Paprika (sweet or smoked)
• 0.5 tsp Garlic Powder
• 0.25 tsp Onion Powder
• 0.125 tsp Ground Allspice

Instructions

1. 1

   In a non-reactive bowl (glass or ceramic), combine the brown and yellow mustard seeds, white wine vinegar, and water. Stir well, cover with plastic wrap, and let the mixture soak at room temperature for 24 hours. The seeds will absorb the liquid and soften significantly.

2. 2

   After 24 hours, transfer the soaked seed mixture to a blender or food processor. Add the prepared horseradish, light brown sugar, salt, cayenne pepper, paprika, garlic powder, onion powder, and ground allspice.

3. 3

   Pulse the mixture in short bursts for 1-2 minutes, scraping down the sides as needed, until it reaches a coarse, grainy paste. Be careful not to over-blend if you prefer the classic whole-grain texture. For a smoother mustard, blend for an additional minute.

4. 4

   Transfer the mustard into a clean, airtight glass jar. Seal the jar and refrigerate. For the best flavor, allow the mustard to mature in the refrigerator for at least 48 hours before using. This resting period is crucial for the flavors to meld and the initial harshness to mellow.

Ingredients

• 2 large Yellow Onion (thinly sliced)
• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Heat the olive oil and butter in a large, heavy-bottomed skillet over medium heat. Wait about 1-2 minutes until the butter is fully melted and begins to shimmer.

2. 2

   Add the thinly sliced onions to the skillet. Stir well to coat them completely in the fat. Sprinkle the salt over the onions; this helps draw out moisture and speeds up the softening process.

3. 3

   Cook for 10-12 minutes, stirring every 2-3 minutes. The onions will soften, become translucent, and reduce in volume significantly. Adjust the heat if they start to brown too quickly.

4. 4

   Once the onions are soft, continue to cook for another 5-8 minutes, stirring more frequently now to prevent burning. Cook until they reach a uniform golden-brown color and have a sweet, rich aroma.

5. 5

   Remove the skillet from the heat. Stir in the freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately or allow to cool before storing.