Combine all ingredients and mix by hand until the sausage is sticky and well formed. Stuff into 32/35 hog casings. Pan roast until 150 degrees Fahrenheit. Rest for 5 minutes, slice and serve.
Mustard-Pickled Apple
Quarter and slice apples into ½ cm slices. Combine ingredients in a medium saucepan and bring to a simmer.
Reduce heat and simmer, stirring often until reduced to sticky consistency for approximately 90 minutes. Season to taste with Club House Sea Salt, French Mediterranean. Chill until Needed.
For Serving
Plate Brazilian BBQ Spiced Pork Sausage with a side of mustard-pickled apple.
