bratwurst to brat-best condiments

Spicy Guiness mustard

1 12oz bottle Extra Stout Guiness

1 1/2 cups brown mustard seeds

1 cup red wine vinegar

1 tbsp kosher salt

1 tsp fresh ground black pepper

1/4 tsp fresh ground cinnamon

1/4 tsp fresh ground nutmeg

Combine ingredients in a non-reactive mixing bowl, cover and let sit for 2 days at room temperature. After 2 days, place mixture into a food processor and mix until thickened, about 3 minutes. Mustard will last in your fridge for a few months with no troubles.

Smoked tomato ketchup

5 roma tomatoes, halved and seeded

1 24oz bottle of organic ketchup

1 tbsp kosher salt

You'll need a way to smoke the tomatoes - I use a perforated hotel pan in a standard hotel pan. You could also use a standard charcoal grill or a grill with a smoke chamber.

Soak your wood chips for 24 hours before smoking; I prefer Alder chips. Smoke your tomatoes over a low heat for 15-25 minutes, longer for smokier tomatoes.

After smoking tomatoes the skin will peel right off. Remove skin and place into a food processor. Add ketchup and salt, puree until smooth.

Red onion pickle relish

2 dill pickles, roughly chopped (I prefer spicy dills)

1/2 of a small red onion, finely chopped

small splash of pickle juice

Add pickles, chopped red onion and pickle juice to a food processor and blend until nicely mixed into a relish consistency.