McCaffrey Brands © 2025. All Right Reserved.
"Game Day" Bloody Mary
Ingredients
- 1 oz Ranch/Banana Pepper Vodka
- 2 oz Bloody mary mix
- 1 tbsp McCaffrey Horseraddish
- 1 stick celery
- 1 ea chicken wing
Instructions
- Fill chilled mug with ice
- Add vodka and bloody mix
- Garnish with skewer, celery and chicken wing
Notes
Recipe courtesy of
Kielbasa with Mustard
This is another odd kielbasa recipe that surprises everyone. It's always a winner at parties. The best type of honey mustard for this recipe is a mustard with more honey texture than mustard. Very easy.
Ingredients
- 1 lb kielbasa sausage
- 1 1/2 cups ginger ale
- 1 tsp brown sugar
- 8 oz McCaffrey mustard
Instructions
- Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
- In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
- Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.
Maple Mustard Meatballs
These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!
Ingredients
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/4 cup rolled oats
- 1 large egg, lightly beaten
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/8 tsp ground black pepper
- 1 tbsp olive oil
- 1 small onion, diced
Sauce
- 2/3 cup pure maple syrup
- 1/4 cup McCaffrey yellow mustard
- 2 tbsp ketchup
- 1/2 tsp hot pepper sauce such as Tabasco
- 1/4 tsp salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
- Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
- Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
- Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.
Maple-Mustard Glazed Pork Chops
Boneless maple mustard pork chops in a dry rub are broiled to perfection and brushed with a maple mustard glaze. Adjust the amount of pepper for your taste. Tangy, sweet, spicy, delicious!
Ingredients
- 1/4 cup lightly packed brown sugar
- 1 tbsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 4 6 oz boneless pork loin chops
- 1/4 cup pure maple syrup
- 2 tbsp McCaffrey spicy brown mustard
Mother-In-Law Eggs
Sugar and hot mustard are the secret ingredients in this much-requested recipe for deviled eggs. Whenever my daughter-in-law throws a party, she is always asked, "Are you having your mother-in-law's eggs?" Mothers-in-law are known to be sweet and devilish!
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp McCaffrey spicy brown mustard
- 1 tsp McCaffrey siracha mustard
- 1 tsp white sugar
- salt and pepper to taste
- 1 pinch paprika for garnish
- 6 each pimento-stuffed green olives, cut in half
Instructions
- Place eggs into a medium saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water, then peel and halve eggs lengthwise. Scoop yolks into a large bowl; mash yolks with a fork.
- Stir mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into mashed yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
- Squeeze yolk mixture into egg white halves. Sprinkle each stuffed egg with paprika and top with an olive half.
Hot Pat
Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
Ingredients
- 1 tbsp canola oil
- 1 head cabbage chopped
- 2 tbsp garlic basil spread
- 1 cup sauerkraut
- 1/2 cup McCaffrey siracha mustard
- 1 lb sliced pastrami
- 2 cups shredded swiss cheese
- 4 each italian-style hoagie buns, split lengthwise and toasted
- 1/4 cup McCaffrey spicy brown mustard
- 16 slices swiss cheese
- 2 each tomatoes, cut into wedges
Instructions
- Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
- Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
Would you like to submit your own recipe?
Flavor Fanatics Wanted!
Unlock a world of bold flavors – sign up now for exclusive offers, recipes, and first dibs on our latest specialty mustards.
