British Bangers & Austrian Mustard

We got two kinds of British bangers from a friendly local butcher. One was cumberland, I think although I don't remember the other. According to the butcher's recommendation, I baked them in the oven. They were tasty without being not too heavy or greasy. I served them with mashed potato and parsnip mix and fresh salad. The main reason of this meaty dinner was to use our new mustard from Austria!

The mustard was pretty sweet, which we didn't expect. Even the level written in German kindly mentioned its sweet flavor, we wouldn't understand it anyway. Laster I checked about the product online. Wenger is an Austrian mustard company that has been making mustard with roasted brown and yellow mustard seeds according to the old recipes which were brought from France to Austria since 1886.

The company's description of Rotisseur mustard that we bought in Vienna "If you don't know our Rotisseur mustard, you're missing something. The coarse mustard seed - preserved in whole grains - is crucial for Rotisseur mustard. Advantage when cooking and grilling: at high temperature it doesn't lose its hotness and aroma as fast as a finely ground product. The grainy mustard also owes its name to these qualities, because a rotisseur is a chef in the professional restaurant kitchen, who is responsible for the preparation of stir-fries and roasts." Well, it doesn't say anything about sweetness.

Anyway, the sweet taste isn't a problem at all. It was a very nice mustard. We just need to find a suitable dish for it.