On Fri, 9 Mar 2018 12:33:02 -0500, Dave Smith
> wrote:

>On 2018-03-09 11:40 AM, wrote:
>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>
>>> On 3/8/2018 8:17 PM, wrote:
>>>
>>>> The first time I tried spicy brown mustard I was a bit surprised. I
>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>> 'bite' back.
>>>>
>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>> of the hot sausage.
>>>
>> If you have any spicy brown mustard on hand, but don't go out and buy
>> a bottle just for this, put a small dab on a slice of your Italian
>> sausage. Just a smidge to see if you like it. If you don't, then you
>> haven't ruined the whole thing.
>>
>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>> Some folks like it spread on biscuits, but I draw the line at ruining
>> a perfectly good biscuit with mustard.
>
>When I was in Georgia a couple weeks ago my wife went out to get some
>mustard and came back with a jar of Creole mustard. That stuff was
>great. There were 14 of is sharing the vacation property and many of
>the others were helping themselves to the mustard for their sandwiches
>and they all loved it. I had to break it to them that I was taking it
>with me when I left. I should have picked up some more because I can't
>find it here.

Must have been a huge amount for 14 people to share... probably
wouldn't be much if any remaining to bring home.
https://www.amazon.com/s/ref=nb_sb_n...Creole+mustard
Or it's easy to prepare your own:
http://www.nolacuisine.com/2010/07/1...ustard-recipe/