Vas Ist Das? Pure Deliciousness!
This grainy, savoury mustard is abounding with hot, peppery notes. It's distinct spiciness adds bite and pop to meats (especially sausage and bratwurst) and cheeses, sandwiches and salad dressings. Vas Ist Das, you ask? Pure deliciousness, Das what!
The German mustard tradition:
German mustard isn't messing around. It's bold, it's grainy, it's unapologetically spicy, and it's been perfecting sausage and bratwurst for centuries. Gravelbourg's German Style Gourmet Mustard honors that tradition while bringing artisan quality that elevates it beyond everyday condiment status.
What makes it authentically German:
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Grainy texture: Whole mustard seeds provide texture and visual appeal — this isn't smooth yellow mustard
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Savoury profile: Less sweet than American mustard, more focused on savory depth
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Hot, peppery notes: Real heat that comes from mustard seeds, not added hot sauce
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Distinct spiciness: The kind that clears sinuses and makes you sit up and pay attention
The bite and pop factor:
German Style Mustard doesn't whisper — it announces itself. That bite of heat, that pop of mustard seed against your teeth, that peppery finish that lingers pleasantly — it's all intentional. This is mustard with personality, mustard that makes food more exciting, mustard that pairs perfectly with rich, fatty meats because it cuts through the richness.
Perfect for:
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Sausage: Any kind — bratwurst, kielbasa, knockwurst, frankfurters — all better with German mustard
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Bratwurst: The classic pairing — grilled brat, good bun, German mustard, perfection
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Pretzels: Soft pretzels with German mustard is Oktoberfest in your mouth
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Cheese: Sharp cheddar, aged gouda, swiss — all stand up beautifully to the heat
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Sandwiches: Especially deli meats like pastrami, corned beef, or roast beef
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Pork chops: Spread on before grilling or serve on the side
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Ham: Baked ham with German mustard is a revelation
In salad dressings:
The hot, peppery notes of German Style Mustard make incredible vinaigrettes:
- Whisk with olive oil, red wine vinegar, and a touch of honey for German potato salad dressing
- Mix with mayo and vinegar for a bold coleslaw dressing
- Combine with oil and lemon for a peppery salad dressing
- Use as the base for a warm bacon vinaigrette
How to use it:
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On sausages: The most obvious and most traditional — stripe it down the bun
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With pretzels: Soft or hard, pretzels need this mustard
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On sandwiches: Replace boring yellow mustard for instant upgrade
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With cheese: Serve on charcuterie boards or cheese plates
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As a glaze: Mix with honey and brush on ham or pork
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In marinades: Add depth and heat to meat marinades
The spice level:
This is genuinely spicy mustard — the heat comes from mustard seeds and is more of a nasal heat than tongue heat. It's intense but not painful, bold but not overwhelming. If you like mild mustard, this might be too much. If you like flavor with attitude, this is your mustard.
Pro tips:
- Pairs especially well with fatty meats — the heat cuts through richness
- A little goes a long way — it's potent
- Serve at room temperature for maximum flavor
- Essential for authentic German food experiences
- Makes an excellent gift for beer and sausage lovers
Vas Ist Das? It's the mustard that makes everything better. Das what!
