Chef Jeremy Nolen updates German classics at Brauhaus Schmitz in Philadelphia, including this intense mustard for sausages. In a medium bowl, combine the black and yellow mustard seeds with the ...

Gently push the meatballs to one side of the skillet. Spoon off all but 2 tablespoons of the fat from the pan, then add the mustard greens and stock. Cover and cook over moderate heat until the ...