Name: Beer and Horseradish Mustard
Yield: Makes about 1 cup
Ingredients: 1 cup lager beer, divided; 2/3 cup malt vinegar or red wine vinegar; 1/3 cup whole brown mustard seeds* (about 2.2 ounces); 2 tablespoons dry mustard (such as Colman's); 1/4 cup prepared white horseradish; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon honey; 1/4 teaspoon caraway seeds, finely ground in mortar with pestle or in spice mill; 2 teaspoons cornstarch mixed with 1 tablespoon water

The hit of beer in this tangy mustard makes it the perfect dipping sauce for the sausages.

Test-kitchen tip:

Running short on time? Make a quick version of this recipe by whisking 1 cup whole grain Dijon mustard, 1/2 cup regular Dijon mustard, 1/4 cup prepared white horseradish, and 1/4 cup lager beer in a small bowl to blend. The mustard can be made a week ahead. Store it in an airtight container in the fridge.