8 Sweet Italian Sausages
1 tsp olive oil
2 cloves garlic, peeled
2 sprigs fresh oregano (removed from stems and chopped)
12oz Leffe Blonde (plus 2 tablespoons for the mustard)
2 fresh sprigs of thyme or more oregano for plating
1. Add 1 tsp olive oil to a skillet. Add garlic, brown. Add sausages, brown on all sides. Pour beer over sausages. Add 2 sprigs of fresh oregano to pan. Bring to a boil, reduce to a simmer for 8 minutes and let beer cook down.
Note: making homemade mustard is surprisingly straightforward and simple. It just takes a couple days of soaking time. You can adjust the spices to your liking.
Directions for mustard:
1. In a small bowl, combine mustard seeds, sherry vinegar, 2 tablespoons beer, and salt. (Add a bit more sherry vinegar to cover, if needed.)
2. Set aside at room temperature, for 15 minutes.
3. Blend to desired smoothness in a food processor fitted with a metal blade. (At this point, you can strain out the seed husks, if you like smooth mustard, using a fine-meshed sieve and pressing the mustard though with a rubber spatula.)