Brazilian BBQ Spiced Pork Sausage with Mustard-Pickled Apple

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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
Water 21.71 g
Mustard-Pickled Apple
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.

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