Sweet, exotic white sausage mustard "Zur Linde"

Ingredients for 1 servings:

• 1 m.-sized pear(s)
• 1 m.-sized onion(s)
• 6 cloves
• 2 cm ginger root, fresh
• 4 garlic cloves, fresh
• 200 g coconut water
• 100 g white wine vinegar
• 8 juniper berries
• 6 allspice berries
• 3 bay leaves, dried
• ½ tsp cardamom seeds
• 120 g coconut palm sugar
• 90 g white sugar
• 18 g chicken broth, granulated
• 250 g mustard seeds, yellow
• 4 garlic cloves, fresh
• ½ lemon(s), untreated
• 4 tbsp dry white wine
• 100 g coconut palm sugar

Instructions

Working time approx. 1 hour; Rest period approx. 28 days; Cooking/baking time approx. 20 minutes; Total time approx. 28 days 1 hour 20 minutes

A spicy, mild, grainy white sausage mustard that not only tastes good with white sausage, but also perfectly refines any salad dressing (makes 4 jars of 250 ml each).

Peel the pear, quarter it lengthwise, and remove the core. Halve the quarters lengthwise and then slice it crosswise. Peel the onion and stud it with the cloves. Peel the ginger and slice it crosswise into thin slices. Trim both ends of the garlic, peeling and squeezing some of it. In a saucepan, bring the coconut water, white wine vinegar, pear pieces, skewered onion, ginger, pressed garlic, and all the spices, from juniper berries to cardamom seeds, to a boil while stirring. Add both sugars and the chicken stock and dissolve while stirring. Boil for 2 minutes, reduce the heat, and let it steep for 15 minutes. Remove from the heat and let it cool to about 80 degrees Celsius. Meanwhile, wash the lemon, grate the zest, and squeeze the juice. Finely grind or chop the mustard seeds. Strain the 80-degree vinegar solution and add it to the mustard flour. Mix well. Place the onion (free of cloves), grated lemon zest, crushed garlic, and lemon juice in a blender along with some of the mustard mixture and puree on high until the mixture is smooth and homogenous. Add this mixture to the mustard mixture and mix well. Place the coconut palm sugar and white wine in a saucepan and heat until the palm sugar has dissolved. Reduce heat and evaporate the water while stirring constantly. When the mixture begins to caramelize, i.e., it begins to darken, turn off the heat, add the mustard mixture, and stir until smooth. Transfer the mixture to a bowl, cover with cling film, and let it rest in the refrigerator for four hours. Then mix well again, cover, and let it mature overnight at room temperature. The mixture is still too spicy and tastes strongly of wasabi. If the mixture is too thick, thin it with a little water and a pinch of salt. Heat the mustard to 80 degrees, pour into 4 sterile, clean jars (250 ml), seal and let it mature in a cool place for four weeks and then just enjoy.