Receta Little Smokies with Mustard Bacon Sauce
The origins of mustard are unknown, but it is a
Northern Hemisphere plant, the seeds have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, and
sent King Tut to the great beyond with a good supply in his tomb. The Sumerians ground it into a paste. Wealthy
Romans ground it and mixed it with wine at the table. Cultivated for thousands of years, mustard was
the main spice known to Europeans before the advent of the
Asian spice trade, Westerners had mustard long before pepper, which originated in India. Once trade routes were established,
ancient people from India to Egypt to Rome chewed mustard seeds with their
meat for seasoning.
There’s about 40
species of mustard plants. The ones used to make the commercial mustard
products are the black, brown and white mustard. White mustard, which
originated in the Mediterranean basin ends up as bright yellow mustard, brown mustard, which originated in the
Himalayas, is the basic Chinese restaurant mustard served in America and the basis for most American and European mustard; and black mustard is popular in the Middle East
and Asia Minor, where it originated .The mustard plant is in the same family as broccoli, Brussels
sprouts, collard, kale and kohlrabi.
Research Source: The Nibble
These are great for the holidays or special occasions.
Little Smokies with Mustard Bacon Sauce
Copyrighted 2014, Christine’s Pantry. All rights reserved.
Ingredients:
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon mustard bacon
- 1/2 teaspoon honey
- 1 pound little smokies
Directions:
In a saucepan over low heat, combine brown sugar, soy sauce,
ketchup, mustard bacon and honey, until warm., about 5 minutes. Add little
smokies, cook until heated through, stirring occasionally, about 25 to 30
minutes. Enjoy!