|Brazilian BBQ Spiced Pork Sausage|
|Pork butt, coarse grind||542.74 g|
|Pork butt, medium grind||1736.77 g|
|Club House La Grille Brazilian Style BBQ||43.42 g|
|Club House Pepper, Black Cracked||6.51 g|
|Club House La Grille Smouldering Smoked Applewood||10.85 g|
|Club House Onion Granulated||10.85 g|
|Garlic cloves, minced||9.77 g|
|Lime, zested and juiced||1 each|
|Club House Sea Salt, French Mediterranean||16.28 g|
|Brown sugar||32.56 g|
|White vinegar||10.85 g|
|Milk powder||86.84 g|
|32/35 hog casings, rinsed||10.85 ft|
|Apples, peeled and cored||800 g|
|Keen's Dry Mustard||50 g|
|White vinegar||500 g|
|Old Bay Seasoning||10 g|
|Granulated sugar||350 g|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
This recipe was created for Club House for Chefs by: Alexei Boldireff, Chef Owner of Baijiu Restaurant in Edmonton.
For the 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.
For the 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.