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.

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IngredientsQuantities
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

Instructions

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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