I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars.
This is the first fall dinner we’ve had so far this year. The weather is getting cooler already, and it is such a pleasure being able to share a family meal outside.
I made Johnsonville Corn Dogs in the oven before my husband and daughter got home from work and school. It’s an incredibly quick cook and no prep! That way I can focus on family when they are home and concentrate on work when I am at home alone. Corndogs are something that I discovered in my twenties, but my husband has fond memories of eating them as a child. I love making them for him and bringing back the memories of growing up to our little family.
Johnsonville is better than the corn dogs my husband had as a kid. Johnsonville corn dogs feature 35% more meat than other corn dogs and are made with 100% premium pork. A premium corn dog, if you will. They are available exclusively at Walmart in the frozen food section in two flavors – Beddar with Cheddar and Original Smoked Sausage! Each box contains eight corn dogs.
I made some good honey mustard to go with the corn dogs. After eating them without the mustard, I realized that it doesn’t need the mustard. They are really don’t need the mustard, but I wanted to make something extra special.
Brown Honey Mustard Recipe
1 ounce ground mustard powder
2 ounces yellow mustard seeds
1/2 medium yellow onion
1 large garlic clove
5 tbsp white sugar
1/4 cup honey
1 tsp turmeric
2 tbsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp allspice
1 cup hot water
1 cup apple cider vinegar
Grate the 1/2 yellow onion into a glass mixing bowl.
Grate the garlic as well or use a garlic press.
Add in all these ingredients into the bowl: mustard powder, ginger, turmeric, cinnamon, allspice, sugar, and salt.
Drizzle in the honey.
Mix in hot water.
Pour and whisk everything together until well combined.
Stir into the apple cider vinegar.
Cover the bowl and let it stand at room temperature overnight.
After the mustard mix sits overnight, pour the mix into a blender and begin to puree, scraping down the sides occasionally. It took a few blending cycles to get the mustard thick.
If you are still having trouble getting your mustard to thickness you like, you can boil it down for a bit. Make sure to keep stirring the mixture so it doesn’t stick. Keep on low heat after it starts to boil.