Monday, October 27, 2014

Little Smokies with Mustard Bacon Sauce

The origins of mustard are unknown, but it is a Northern Hemisphere plant, the seeds have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, and sent King Tut to the great beyond with a good supply in his tomb. The Sumerians ground it into a paste. Wealthy Romans ground it and mixed it with wine at the table. Cultivated for thousands of years, mustard was the main spice known to Europeans before the advent of the Asian spice trade, Westerners had mustard long before pepper, which originated in India. Once trade routes were established, ancient people from India to Egypt to Rome chewed mustard seeds with their meat for seasoning.


There’s about 40 species of mustard plants. The ones used to make the commercial mustard products are the black, brown and white mustard. White mustard, which originated in the Mediterranean basin ends up as bright yellow mustard, brown mustard, which originated in the Himalayas, is the basic Chinese restaurant mustard served in America and the basis for most American and European mustard; and black mustard is popular in the Middle East and Asia Minor, where it originated .The mustard plant is in the same family as broccoli, Brussels sprouts, collard, kale and kohlrabi.
Research Source: The Nibble 




These are great for the holidays or special occasions.

Little Smokies with Mustard Bacon Sauce
Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon mustard bacon
1/2 teaspoon honey
1 pound little smokies

Directions:
In a saucepan over low heat, combine brown sugar, soy sauce, ketchup, mustard bacon and honey, until warm., about 5 minutes. Add little smokies, cook until heated through, stirring occasionally, about 25 to 30 minutes. Enjoy!


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