Question about mustard seeds

[grumpyoldman]

i just made a small batch of polish sausage and the recipe called for mustard seed , so i went out and bought some . i loved the sausage but i didn't like biting into the hard mustard seeds so my question is this , can i sub, mustard powder for the mustard seeds ? and if so would the measurment be the same in grams ?

 

[pictonguy]

Don't see why not but generally use less, by half or a 1/3 and if it's for a fine grind on the sausage it actually might help for more even dispersion and emulsification.

 

[grumpyoldman]

the recipe callls for 1.25 grams of mustard seed but i don't think my scale will go lower than 1 gram. its such a small amount maybe it won't make much difference
i think my problem is going to be when i start scaling it up, the test batch was for 1000 grams of meat (2.2 lbs ) i want to scale it up to at least a 10 lb batch

 

[pacanis]

You might have to go old school and measure out the 1.25g, then halve it. Halve it again to break it down into quarters.
A razor blade should work. Or credit card.

 

[grumpyoldman]

its a great recipe for polish sausage , and i would post it here but i don't think its allowed on this site , i got it from a youtube vidieo and it is sooooo good

 

[pictonguy]

the recipe callls for 1.25 grams of mustard seed but i don't think my scale will go lower than 1 gram. its such a small amount maybe it won't make much difference
i think my problem is going to be when i start scaling it up, the test batch was for 1000 grams of meat (2.2 lbs ) i want to scale it up to at least a 10 lb batch

What your saying then is you really don't like mustard seed.

 

[caseydog]

What your saying then is you really don't like mustard seed.

Sounds like more of a texture issue than a taste issue. I also agree that if he switches to mustard powder, he needs to cut back considerably on the amount.

CD

 

[pictonguy]

Sounds like more of a texture issue than a taste issue. I also agree that if he switches to mustard powder, he needs to cut back considerably on the amount.

CD

Yeah and I would guess caviar is out of the question as well, just kidding.

 

[Katie H]

its a great recipe for polish sausage , and i would post it here but i don't think its allowed on this site , i got it from a youtube vidieo and it is sooooo good

You could post a link to the video.

 

[caseydog]

Yes, you can copy and paste a link to the YouTube video without any copyright issues.

CD

 

[grumpyoldman]

no no no , i like the taste of mustard , in fact i use mustard powder in my fried chicken , the only problem i had with the mustard seed is those little seeds are hard as rocks , we even wrapped a few in a paper towel and smacked em with a hammer and even then it only cracked a few of em ...lol i just don't like biting into them unexpectly ... and since its ok to post a link to the video i'll try to post it here shortly

 

[grumpyoldman]

 

[grumpyoldman]

this is the best polish sausage i have found, we made 2 batches one just like te recipe said the other we just added a small amount of sage and red pepper powder just to tilt the flavor a tad , we loved them both the same

 

[taxlady]

no no no , i like the taste of mustard , in fact i use mustard powder in my fried chicken , the only problem i had with the mustard seed is those little seeds are hard as rocks , we even wrapped a few in a paper towel and smacked em with a hammer and even then it only cracked a few of em ...lol i just don't like biting into them unexpectly ... and since its ok to post a link to the video i'll try to post it here shortly

To me, that sounds like the seeds were old or something. My mustard seeds have never been that hard. I can crush them with my thumbnail.

 

[caseydog]

To me, that sounds like the seeds were old or something. My mustard seeds have never been that hard. I can crush them with my thumbnail.

Could be. But, I have found seeds like mustard seed to be hard in the past in sausages. Sometimes, it is a personal taste thing. But it could be old seeds.

CD

 

[grumpyoldman]

ok here is what i don't understand , why use seeds at all when you can use the same thing only powdered ? do seeds have more flavor ? and even if they do couldn't you just use a bit more powder to get the same results ?

 

[pictonguy]

You actually use less powder that seed. These react differently in recipes. Seeds are more earthy and slow releasing where powder is sharp and tangy and up front and in your nose, and why you would use less.

If you want to use seed for the obvious benefits that mustards add to a recipe without breaking your teeth, as you say, then soaking seeds for 24 hours will soften them but still leave a slight resistance when bitten into, or just use powder if this is turning out to be a real problem for you.

 

[caseydog]

You actually use less powder that seed. These react differently in recipes. Seeds are more earthy and slow releasing where powder is sharp and tangy and up front and in your nose, and why you would use less.

Yes, you definitely want to use less powder. How much less? Not sure, but I'd guess at least half as much.

CD

 

[grumpyoldman]

aaah maybe i'll just beat the hell outa them with a hammer , then it will still be like the recipe calls for. after all it doesn't say not to hurt the seeds