At our last coffee meeting before I left Sens, Babou, with tears gushing, handed me an empty jar and sobbed, “Since you’re going to Germany, could you bring me a jar of this mustard?” This reminded me so much of our sojourn in Haiti when we were on our friend’s 36 foot yacht. Whenever anyone went “below” where the bathroom and kitchen was located, someone would always say, “While you’re below” bring me a beer or wine or whatever.
So anyway, I popped the empty jar in my purse and when I went to the German butcher on Friday, I saw the mustard. The problem was that the jars were smaller and there were different labels. I asked the butcher about this (his English was excellent) and he said it didn’t matter, it was all the same as long as you ate the mustard with white sausages.
Well, you know me. It’s like, okay, do you have any white sausages? How do you cook them? Apparently, you never boil them. You boil the water, take it off the flame and then drop the sausages in for 20 minutes. That didn’t sound or look right to me, my husband or my son. I did the 20 minute thing but then I browned them a bit in butter.
The sausages are made of milk fed veal, mace, parsley and probably non fat dry milk. Kind of like an English banger, but with a bit more flavor. The mustard which is a little sweet helps but we all agreed we could give these a pass.