Mustard with Chillies from Shaken Oak Mustards

Mustard with Chillies


Product Description

A coarse-grain mustard with some bite!

The heat builds after tasting and lingers. A popular barbecue mustard and also a good ingredient in dips and sauces.

Great Taste Bronze Award 2002

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Allergens: All these products contain Mustard. Allergens in our recipes are also highlighted in bold.

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Recipe Idea

Recipe Idea

Braised Sausages With Sherry Vinegar and Shaken Oak Chilli Mustard

(Serves 4 or 3 if you feel really greedy!)


  • 1 kg pork sausages (at least 80% Pork!)
  • 3 tablespoons sherry vinegar
  • 3 tablespoons Shaken Oak Mustard with Chillies
  • Olive oil
  • 3 large onions
  • 3 or 4 cloves of garlic
  • 12 crushed juniper berries
  • 4 bay leaves
  • 800ml good vegetable stock


  • Fry the sausages in the dish with the oil until they are golden brown all over. Set aside.
  • Cut the peeled onions into quarters and let them cook slowly with the garlic in the oil until they are soft and pale.
  • Preheat the oven to 190 C, 375F, gas mark 5.
  • Stir in the crushed juniper berries and the bay leaves.
  • Shake over the flour and stir into the mix for a few minutes.
  • Pour in the sherry very carefully, add the stock and then the mustard.
  • Season.
  • Return the sausages to the dish and bake in the oven until the onion sauce is bubbling.
  • Mix in some more flour if there is still a need to thicken the sauce and continue to cook. This should take about 30 minutes.
  • Serve with honeyed carrots (cooked al dente!) and creamy mashed potatoes.


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