Brazilian BBQ Spiced Pork Sausage with Mustard-Pickled Apple
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| Ingredients | Quantities |
|---|---|
| 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.
