This recipe was created for Club House for Chefs by: Alexei Boldireff, Chef Owner of Baijiu Restaurant in Edmonton.
Brazilian BBQ Spiced Pork Sausage
- 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.
- 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.
- Plate Brazilian BBQ Spiced Pork Sausage with a side of mustard-pickled apple.