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There is no other word to describe this Sweet Hot Mustard Sauce with Grilled Kielbasa except – AMAZING!
My college roommate Sarah gave me the recipe for this sweet hot mustard sauce many years ago. It has a fantastic combination of both sweet and spicy flavors that are perfectly balanced in a thick, rich sauce that is best served warm.
Sarah was ‘famous’ in our circle of friends for this recipe, and she often cooked up large batches (it is super simple to make) of this sweet hot mustard sauce around the holidays so she could give jars of it as gifts. Sarah’s family always served this sauce as a dipping sauce with spinach balls, but after introducing it to my family (being Polish) we served it with grilled kielbasa as shown in our recipe here. It’s also really fantastic on sandwiches, served with chicken nuggets, or any other way that you like to serve a good zesty mustard!
Trust me – you want to make this recipe! It’s delicious!
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Sweet Hot Mustard Sauce with Grilled Kielbasa
Ingredients
To prepare the mustard sauce
- 1 cup dry mustard (we recommend using Colman’s)
- 1 cup champagne vinegar
- 3 cups sugar
- 3 eggs beaten
To prepare the grilled kielbasa
- 2 pounds kielbasa
Instructions
To prepare the mustard sauce
- In a microwave-safe bowl , combine the dry mustard and vinegar. Stir to combine, cover with plastic wrap and let sit overnight at room temperature.
- The next day, add sugar and eggs and stir to mix well. Microwave on high for 6-7 minutes until the mixture bubbles and thickens, stirring every two minutes with a whisk to mix well.
- Allow to cool while the kielbasa is grilled.
- To grill the kielbasa, cut the kielbasa into thick slices on the bias.
- On a medium grill, grill for just one to two minutes per side and serve immediately.
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I have been looking for a mustard to replace a Russian Sweet Mustard that is no longer available. After numerous attempts at buying something, I tried this recipe. I LOVE IT! I confess I haven’t even tried it with the kielbasa, but rest assured I will. I serve it with ham or mini corn dog appetizers, among other things. It makes a lot, so I freeze half and it freezes well.
So glad you found our recipe Dawn!
I too have been looking for the thick Russian sweet mustard. I’m glad you mentioned that because looking at the picture I thought it really looked like the stuff I bought but can no longer find. Will definitely give this a try.
Hope you love it Debby!
My mom used to make a similar recipe in a Dutch boiler. Only she used 1 cup of brown sugar and 3 egg yolks. Great on everything. I was afraid to try the microwave, but now I’m a BIG fan. So much easier. Bot an off brand of dry mustard – it had no smell. Hope it turns out OK.
Hope so too Mike!
This is a very good spicy sweet mustard reminds me of my mom’s will make it again
Thanks John!
Made this sauce tonight to serve with baked Salmon and it was delicious! I couldn’t find champagne vinegar, so I used White Wine Vinegar. Made quite a bit of sauce, so I froze the leftovers and will use with future dishes.
Thanks Katherine!
I have a similar recipe that I made recently and it specifies apple cider vinegar. I only had a little so added red wine vinegar to it and the results were fine. My recipe is 1 c. dry mustard, 1 c. apple cider vinegar, 2 eggs, 1 c. sugar. Easily cut in half. Great served on cream cheese with crackes as an appetizer as well as on cchicken.
Thanks for sharing Jean! Sounds delicious!
I’m trying it with white wine vinegar. Champagne vinegar was $11.99 and dry mustard was $3.99 for 1/2 cup. Kudos to the college student who could afford to make this! LOL! I’m looking forward to trying it. It looks really yummy. Thanks for sharing. I’ll let you know how it turns out with white wine vinegar.
Funny you should say that about the price of champagne vinegar – I was just saying to my husband that I don’t remember it being as expensive as it is these days! Please do let us know how it comes out Melissa!
Sweet Hot Mustard Sauce with Grilled Kielbasa…
Is it really 1 cup of dry mustard??
Yes Carla! This sauce is very thick and zesty – from all of that mustard powder!
Hello! I can’t seem to find champagne vinegar. Would it be appropriate to substitute rice vinegar or apple cider vinegar? Thanks!
Hi Sarah! I would go with a white wine vinegar as a substitute for the champagne vinegar. Hope that helps!
What a great and simple meal! Pinning!
Thanks Kathy!
The sauce looks yummy but makes quite a bit. Do you happen to know how long this sauce will keep in the fridge?
Hi – We’ve kept it up to 10 days in the refrigerator. Also – you can cut the recipe in half – you will just need to estimate 1 1/2 eggs… Hope that helps!